[Objectives] Columbus and Tsingtao Flower were selected to brew Ale beer, thereby studying the brewing characteristics of high α-acid and high β-acid content hops. [Methods] The content of diacetyl and bitterness in...[Objectives] Columbus and Tsingtao Flower were selected to brew Ale beer, thereby studying the brewing characteristics of high α-acid and high β-acid content hops. [Methods] The content of diacetyl and bitterness in beer were determined by a spectrophotometer at 335 and 275 nm, respectively. With pH=8.2 as the end point of potentiometric titration, the total acid content in beer was calculated by acid-base titration method, and sensory evaluation for beer was conducted. [Results] The results show that α-acid is an important factor affecting the production and reduction rate of diacetyl in beer. The production and reduction rate of diacetyl in high α-acid hops were lower than those in high β-acid hops; iso-α-acid was the main source of bitterness in beer, and high α-acid hops had more significant bitter value than high β-acid hops; and malt acid compounds and fermentation production were the main source of total acid in beer, and high α-acid and high β-acid hops had a little effect on total acid in beer. In sensory evaluation, high α-acid hops were more effective than high β-acid hops in terms of zest of the mouthfeel, foaming retention and alcohol fragrance, while in clarity, high α-acid hops were lower than high β-acid hops. [Conclusions] Therefore, we can draw a conclusion that the brewing characteristics of high α-acid hops are better than those of high β-acid hops.展开更多
文摘[Objectives] Columbus and Tsingtao Flower were selected to brew Ale beer, thereby studying the brewing characteristics of high α-acid and high β-acid content hops. [Methods] The content of diacetyl and bitterness in beer were determined by a spectrophotometer at 335 and 275 nm, respectively. With pH=8.2 as the end point of potentiometric titration, the total acid content in beer was calculated by acid-base titration method, and sensory evaluation for beer was conducted. [Results] The results show that α-acid is an important factor affecting the production and reduction rate of diacetyl in beer. The production and reduction rate of diacetyl in high α-acid hops were lower than those in high β-acid hops; iso-α-acid was the main source of bitterness in beer, and high α-acid hops had more significant bitter value than high β-acid hops; and malt acid compounds and fermentation production were the main source of total acid in beer, and high α-acid and high β-acid hops had a little effect on total acid in beer. In sensory evaluation, high α-acid hops were more effective than high β-acid hops in terms of zest of the mouthfeel, foaming retention and alcohol fragrance, while in clarity, high α-acid hops were lower than high β-acid hops. [Conclusions] Therefore, we can draw a conclusion that the brewing characteristics of high α-acid hops are better than those of high β-acid hops.
