Influence of pre-isomerised hop on taste and foam stability of beer

Monatsschrift fur Brauwissenschaft

Volumn 56, Issue 11-12, 2003, Pages 206-209

  Cvengroschová, Mariana ^a   Šepel'ová, Gabriela ^a   Šmogrovičová, Daniela ^b  

^a Brewery ari as   (Slovakia)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

[No Author keywords available]

Indexed keywords

BREWERIES; ESTERS; FATTY ACIDS; FLAVORS; FOAMS; HYDROGENATION; ISOMERIZATION; PH EFFECTS; THERMAL EFFECTS;

BITTERNESS ANALYSIS; FOAM STABILITY; TASTE PROPERTIES;

WINE;

HUMULUS; HUMULUS LUPULUS;

EID: 0346964061     PISSN: 07231520     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Šauer, Z.: Practice of hop and hop priducts usage in brewing, Kvas. prum. 37, 351, 1991.
2. Forster, A.: Hopfen - mehr als nur ein α-Säurenträger, Mitt. Oesterr.Gelraenke.Inst. 54, 116-120, 2000.
3. Narziss,L., Miedaner, H., Gresser, A.: Das Verhalten einiger Hopfenaromastoffe während der Würzekochung in Abhängigkeit technologischer Maßnahmen. I. Mitteilung, Mschr.Brauwiss. 38, 448-454, 1985.
4. Mitter, W., Kessler, H., Biendl, M.: Beobachtung einer Verwandlung. Isomerisierungsverlauf der Alphasäuren im grosstechnischen Maßstab, Brauindustrie 85, 138-140, 2000.
5. Wilson, J. H. R. et al.: Improving Hop Utilization and Flavor Control Through the Use of Pre-Isomerized Products in the Brewery Kettle, Tech. Q. Master. Brew. Assoc. Am. 38, 11-21, 2000.
6. Smith, R., Davidson, D.: Natural Foam Stabilizing and Bittering Compounds Derived from Hops, J.Am.Soc.Brew.Chem. 56, 52, 1998
7. Hughes, P.: The significance of iso-α-acids for beer quality. Cambridge Prize Paper. J.Inst.Brew. 106, 271 - 276, 2000.
8. Weiss, A., et al.: Sensory and analytical characterisation of reduced, isomerised hop extracts and their influence and use in beer. J. Inst. Brew. 108, 236-242, 2002.
9. Westwood.K.: Hop products and their influence on bitterness quality. Brew. Guardian. 123, 31, 1994.
10. Cepicka, J., Šrogl, J., Škach, J.: Spontaneous beer overfaming - gushing, Kvas. prum. 39, 98, 1993.
11. Cepicka, J., Contemporary Knowledge on Beer foam, Kvas. prum. 45, no. 10, Brewing and Malting Days, p. 4, 1999.
12. Cepicka, J., Basarová, G.: Modern hop dosage strategy, Kvas. prum. 39, 66, 1993.
13. Analytica EBC, 4. Edition, Brauereiund Getränke Rundschau, Zürich, 1987.