Assessment of changes in hop resins and polyphenols during long-term storage

Journal of the Institute of Brewing

Volumn 118, Issue 3, 2012, Pages 269-279

  Mikyška, Alexandr ^a   Krofta, Karel ^b  

^a Research Institute of Brewing and Malting   (Czech Republic)

^b Chmelarsky Institut   (Czech Republic)

Author keywords

Antiradical activity; Hop storage; Hop varieties; Polyphenols; acids; acids

Indexed keywords

METABOLITES; RESINS;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; AEROBIC CONDITION; ANTIRADICAL ACTIVITIES; HOP VARIETIES; POLYPHENOLS; SECONDARY METABOLITES; STORAGE CONDITION; TOTAL POLYPHENOLS;

BEER;

EID: 84878212058     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.40     Document Type: Article

References (37)

1. Biendl, M. (2010) Hop growing and usage since 1994. EBC Hop Symp: September, Wolnzach, Germany.
2. Forster, A. (2001) The quality chain from hops to hops product. Proc. Technical Commission IHGC: Canterbury, UK.
3. Krofta, K., Nesvadba, V., Ticha, J., Urban, J., Čepička, J. (2003) Qualitative and economic aspects of ageing of Czech hop varieties. Kvasny Prum. 49, 326-335.
4. Wain, J., Baker, C. D., Laws, D. R. J. (1977) Deterioration of pelleted hop powders during long-term storage. J. Inst. Brew. 83, 235-240.
5. Hopunion L. L. C. (2011) Hop Variety Handbook. Yakima: Washington, DC.
6. Likens, S. T., Nickerson, G. B., and Zimmemann, C. E. (1970) An index of deterioration in hops. Proc. Am. Soc. Brew. Chem. 68-74.
7. Kowaka, M., Fukuoka, Y., Kawasaki, H., and Asano, K. (1983) The true value of aroma hops in brewing. Proc Eur Brew Conv Congr Fachverlag Hans Carl: Nürnberg, London, 71-78.
8. Ono, M., Kakudo, Y., Yamamoto, Y., Nagami, K., and Kumada, J. (1985) Simultaneous analysis of hop bittering components by HPLC and its application to the practical brewing. J. Am. Soc. Brew. Chem. 43, 136-144.
9. Wackerbauer, K. and Balzer, U. (1992) Hopfenbitterstoffe in Bier. Teil 3: Der Einfluß der Nicht-Isohumulon-Bitterstoffe auf die Bierqualität. Bauwelt 132, 734-737.
10. Takemura, H., Kawasaki, Y., Ogane, O., Imai, T., and Ogawa, Y. (2007) The influence of hop storage conditions on the quality of aroma and bitterness in beer. Proc Eur Brew Conv Congr Fachverlag Hans Carl, Nurnberg, Contribution: Venice, 28.
11. Kishimoto, T., Wanikawa, A., Kono, K., and Aoki, K. (2007) Odorants comprising hop aroma of beer: hop-derived odorants increased in the beer hopped with aged hops. Proc Eur Brew Conv Congr Fachverlag Hans Carl, Nurnberg, Contribution: Venice, 25.
12. Kishimoto, T., Wanikawa, A., Kono, K., and Shibata, K. (2006) Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties. J. Agric. Food Chem. 54, 8855-8861.
13. Foster, R. T. and Nickerson, G. B. (1985) Changes in hop oil content and hoppiness potential during hop aging. J. Am. Soc. Brew. Chem. 43, 127-135.
14. Yang, X., Lederer, C., McDaniel, M., and Deinzer, M. (1993) Hydrolysis products of caryophyllene oxide in hops and beer. J. Agric. Food Chem. 41, 2082-2085.
15. Goiris, K., de Ridder, M., de Rouck, G., Boeykens, A., Van Opstaele, F., Aerts, G., de Cooman, L., and de Keukeleire, D. (2002) The oxygenated sesquiterpenoids fraction of hops in relation to the spicy hop character of beer. J. Inst. Brew. 108, 86-93.
16. Fritsch, H. T. and Schieberle, P. (2005) Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer. J. Agric. Food Chem. 53, 7544-7551.
17. Srečec, S., Režič, T., Šantek, B., and Marič, V. (2008) Influence of hops pellets age on alpha acids utilization and organoleptic quality of beer. Agric. Consp. Sci. 73(2), 103-107.
18. Krofta, K., Mikyška, A., and Hašková, D. (2008) Antioxidant characteristics of hops and hop products. J. Inst. Brew. 114, 160-166.
19. Lermusieau, G., Liégeois, C., and Collin, S. (2001) Reducing power of different hop varieties. Cerevisia 26, 33-41.
20. Liu, Y., Gu, X.., Tang, J.., and Liu, K.. (2007) Antioxidant activities of hops (Humulus lupulus) and their products. J. Am. Soc. Brew. Chem. 65, 116-121.
21. Forster, A., Gahr, A., Ketterer, M., Beck, B., and Massinger, S. (2002) Xanthohumol in Bier - Möglichkeiten und Grenzen einer Anreichung. Monatsschr. Brauwiss. 56, 184-194.
22. Mikyška, A., Krofta, K., and Hašková, D. (2008) Evaluation of Antioxidant Properties of Raw Hop and Hop Products ( Havkin-Frenkel, D. Ed.). Acta Horticulturae (ISHS) 778. International Society for Horticultural Science: Leuven, 97-110.
23. Boivin, P. (2008) Relationship between polyphenols and beer flavour stability. Cerevisia 33, 188-195.
24. Dostálek, P. and Karabín, M. (2007) Impact of hop polyphenols and antioxidant properties of wort on formation of carbonyl compounds during boiling process and storage of beer. Proc Eur Brew Conv Congr Fachverlag Hans Carl, Nurnberg, Contribution: Venice, 102.
25. Forster, A. (2007) Influence of hop polyphenols on beer flavour. Proc Hop Flavour and Aroma in Beer International Brewing Symp Corvallis, OR, MBAA/Scientific Societies: St Paul, MN., 123-132.
26. Mikyška, A., Hašková, D., Horák, T., and Jurková, M. (2010) Impact of hop raw material type on antioxidant behaviour of beer. Kvasny Prum. 56, 294-302.
27. Mikyška, A., Krofta, K., Hašková, D., Čulík, J., and Čejka, P. (2011) The influence of hopping on formation of carbonyl compounds during storage of beer. J. Inst. Brew. 117, 47-54.
28. Methner, F. J., Fritsch, H., and Stephan, A. (2007) Influence of storage conditions, raw materials and brewing technology on the formation of Strecker aldehydes during beer aging. Proc Eur Brew Conv Congr Fachverlag Hans Carl, Nurnberg, Contribution: Venice, 68.
29. Steiner, E., Becker, T., and Gastl, M. (2010) Turbidity and haze formation in beer - insights and overview. J. Inst. Brew. 116, 360-368.
30. McLaughlin, I. R., Lederer, C., and Shellhammer, T. H. (2008) Bitterness-modifying properties of hop polyphenols extracted from spent hop material. J. Am. Soc. Brew. Chem. 66, 174-183.
31. Goiris, K., Syryn, E., Jaskula, B., Van Opstaele, F., De Rouck, G., Aerts, G., and De Cooman, L. (2007) Hop polyphenols: potential for beer flavour and flavour stability. Proc Eur Brew Conv Congr Fachverlag Hans Carl, Nurnberg, Contribution: Venice, 87.
32. European Brewery Convention (1998) Analytica-EBC, 5th ed., Methods. Hops 7.5, 7.7, 9.11, 9.12, Fachverlag Hans Carl: Nürnberg.
33. American Society of Brewing Chemists (1992) Methods of Analysis, 8th ed., Hops H6-12: St Paul, MN.
34. Basařová, G. (1992) Beer-malt Analytica [in Czech]. Merkanta: Praha.
35. Mikyška, A., Krofta, K., and Hašková, D. (2006) Evaluation of antioxidant properties of hop and hop products. Kvasny Prum. 52, 214-218.
36. Hughes, P., and Simpson, J. (1996) Bitterness of congeners and stereoisomers of hop-derived bitter acids found in beer. J. Am. Soc. Brew. Chem. 54, 234-237.
37. Hoyweghen, L., Biendl, M., and Heyerick, A. (2010) Radical scavenging capacity of hop-derived products. Brew. Sci. 63, 1-5.