Kinetic Modeling of Hop Acids during Wort Boiling
نویسندگان
چکیده
منابع مشابه
A kinetic study on the isomerization of hop alpha-acids.
In this article, a detailed study on hop alpha-acid isomerization kinetics is presented. Because of the complex wort matrix and interfering interactions occurring during real wort boiling (i.e., trub formation and alpha-acids/iso-alpha-acids complexation), this investigation on alpha-acid isomerization kinetics was performed in aqueous buffer solution as a function of time (0-90 min) and heatin...
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Parallel brewing trials were performed in laboratory brewery. For beer wort hopping, hop pellets of diff erent age (“slightly aged” and “strongly aged” one) and storage indexes (0.35 and 0.59, respectively) were used. During brewing were measured bitterness, utilization of -acids and index of -acids isomerization. Mature beers were evaluated by panel taste testing. Th e results of panel testi...
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ژورنال
عنوان ژورنال: International Journal of Bioscience, Biochemistry and Bioinformatics
سال: 2013
ISSN: 2010-3638
DOI: 10.7763/ijbbb.2013.v3.161