Fundamentals of beer and hop chemistry

Química Nova

Denis De Keukeleire¹ 

[1] ,University of Gent Faculty of Pharmaceutical Sciences Laboratory of Pharmacognosy and Phytochemistry,Belgium

关键词: beer;    brewing;    hops;    bitter taste;    flavour;   

DOI  :  10.1590/S0100-40422000000100019

来源: SciELO

【 摘 要 】

Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License