| Autor: |
Bradley M. Titus, Larry A. Lerno, Jordan W. Beaver, Nadia K. Byrnes, Hildegarde Heymann, Anita Oberholster |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 10, Iss 6, p 1264 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods10061264 |
| Popis: |
To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped as a control. Impact of dry hopping contact time was investigated over 96 h. Polyphenols and iso-α-acid t/c ratio were analyzed in both Young and Aged beer samples. Total polyphenol content generally increased in both young and aged treatments compared to controls. Analysis of the t/c ratio suggests that both Young and Aged beers were chemically preserved to some degree after approximately 12 h at the given dry hopping rate regardless of age. Within the Aged beer trials, 96 h of dry hop contact yielded a significant increase in t/c ratio compared to all other Aged trials. This suggests that a 4-day dry hop regime may yield additional oxidative protection of iso-α-acids in beers stored unrefrigerated for 30 days. Descriptive analysis was also performed with an 8-person, trained panel; however, beers were sensorially distinguished by their aging time as opposed to their dry hopping time. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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