酒花及酒花制品在啤酒工业中的应用

本文介绍了酒花的植物性状、化学成分及其作用,阐述了酒花在啤酒酿造中的作用,详细论述了酒花制品在啤酒工业中的应用.     

酒花及酒花制品在啤酒工业中的应用

本文阐述了酒花在啤酒酿造中的作用，并论述了酒花制品在啤酒工业中的应用。     

新型酒花制品在啤酒工业的应用

啤酒花是啤酒工业的重要原料之一。阐述了啤酒花中3类物质即酒花树脂、酒花油、多酚物质的主要化学成分，酒花在啤酒酿造中的作用，以及酒花浸膏和酒花油等多种新型的酒花制品在啤酒工业中的应用。     

啤酒的酒花香

啤酒生产添加酒花的作用是赋予啤酒爽快的苦味,特有的香味以及非生物稳定性。酒花中的重要内含物就是苦味质（酒花软树脂）、多酚和酒花油。对酒花的不同使用可以使各种物质对啤酒产生不同的效果。酒花可以导致特有的口味结构,为啤酒的多样化奠定基础。     

酒花制品在啤酒生产中的应用

介绍了酒花制品β－酸酒花油和α－酸酒花浸膏在啤酒生产中的应用方法及效果。     

浅谈酒花在啤酒生产中的应用

浅谈酒花在啤酒生产中的应用马飞夏凤君高霞张春滨（哈尔滨啤酒有限公司）在啤酒生产中，原料消耗量最少的是酒花。但小小的酒花却是啤酒风味物质中最主要的成份。各啤酒厂家为了创出自己产品的独特风格，对酒花的使用都是颇费研究的。使用什么样的酒花剂型，以及添加的方...     

酒花收获日期对使用干酒花的啤酒中酒花香气的影响

本文的研究目的是考察酒花收获时间对使用干酒花lager啤酒风味的影响。选择的收获日期定为24天,从收获早期（date 1）到晚期（date 5）。为了评估啤酒的风味稳定性,选择date 2和date 5酒花酿造的啤酒进行品评。本项研究的第一步是考察干酒花收获日期是否会对千酒花啤酒的风味稳定性产生影响,结果表明晚收获的酒花酿造的啤酒风味稳定性稍好些。然而,随着储存时间和温度的增加,储存45天后的差异减小并趋于稳定;总体啤酒风味变化很大;啤酒的香气分值减小。在低于28℃储存时,晚收获酒花酿造的啤酒香气分值仅稍高于早收获酒花酿造的啤酒,只有低温储存条件下,date 5酒花酿造啤酒的苦味质量才会稍微高些。因此晚收获的酒花有利于啤酒的风味稳定性,但是作用时间是有限的,低温储存啤酒时晚收获酒花对风味稳定性的贡献非常显著。     

香型酒花对啤酒酿造质量的影响

啤酒花有两种基本类型:苦型和香型酒花.它赋予啤酒特有的苦味和香味,同时也影响啤酒的泡沫形成;酒花中含有酒花树脂、酒花油和多酚物质.本文主要就香型酒花在啤酒酿造过程中的风味变化以及对啤酒香味质量的影响进行了讨论.     

酒花浸出物制品及其应用

酒花浸出物制品及其应用刘新平（山东青岛崂山啤酒厂，崂山，２６６１０２）杜金华（山东农业大学食科系，泰安，２７１０１８）张开利（山东泰安市啤酒厂，泰安，２７１０００）酒花为啤酒的三大原料之一，在啤酒酿造中有着无可取代的作用。［１］酒花的特殊地位，使酒花...     

酒花干燥技术研究

酒花作为啤酒酿造过程中不可缺少的原料,在啤酒的保存,制造特有泡沫、苦味和香气方面起着至关重要的作用。新鲜酒花含水量较高,会引起微生物腐败、颜色降解和化学反应,不能长期储存。干燥是提高酒花贮藏期的有效手段,但酒花中的有效成分在干燥过程中易挥发与氧化降解,直接影响酿造啤酒质量。为提高酒花干燥品质,本文综合研究国内外酒花干燥技术最新进展,为生产高品质酒花提供参考。     

COMPARISON OF TETTNANGER,SAAZ, HALLERTAU AND FUGGLE HOPS GROWN IN THE USA,AUSTRALIA AND EUROPE

Analyses of essential oil from 16 samples and α-acids and β-acids in 9 samples of Tettnanger hops grown in the USA showed that they were not the same as Tettnanger hops grown in the Tettnang district of Germany. The composition of the essential oils and ratios of α-acid to β-acid in samples grown in the USA were consistent with them being the English variety Fuggle. Samples of USA clones of Tettnanger and Hallertau mittelfrüher grown in Australia also appeared to be Fuggle but a commercial sample of Saaz grown in Yakima was similar to Saaz grown in England, at Wye. The varieties Saaz and Tettnanger were indistinguishable by chemical methods .     

DETERIORATION OF PELLETED HOP POWDERS DURING LONG-TERM STORAGE

During prolonged storage there is a reduction in the bittering potential of commercial samples of pellets made from either powdered Northern Brewer or Styrian Golding hops. These losses are particularly pronounced for Northern Brewer pellets stored at ambient temperature in ruptured packs. Hop pellets can also lose substantial quantities of essential oil during prolonged storage at ambient temperature and usually develop marked off-aromas. Such pellets are clearly unsuitable for dry hopping beer or for late additions to the copper. Beers brewed using pellets which have been stored warm usually have shorter shelf-lives than similar beers brewed using pellets which have been stored chilled. Changes in brewing performance can be minimized by storing hop pellets in sound packs at temperatures below 12 °C. Experience on the commercial scale has shown that whole hops stored at ambient temperature appear to lose up to 21% of their initial bittering value over a period of 18 months.     

酒花老化评价的研究进展

酒花是啤酒生产的重要原料,确定酒花新鲜度更是保证啤酒酿造质量的关键。本文综述了国内外关于酒花老化评价的研究进展,根据酒花老化过程中苦味物质(α-酸和β-酸)、多酚和香气物质的变化情况,阐述了目前评价酒花老化程度的指标,为建立更为准确的酒花老化评价体系的研究提供一些理论参考。     

Does the origin of inputs and processing matter? Evidence from consumers’ valuation for craft beer

In this study we aim at exploring consumer valuation for craft beer brewed locally and made with locally grown hops. The research is motivated by the fact that, although existing literature shows that consumers generally pay a price premium for locally produced foods or those made with local ingredients, it is still unclear how consumers value localness of production (i.e., brewing location) over localness of inputs (i.e., hops origin) and whether consumers value these attributes as either complements or substitutes. Moreover, little is still known regarding consumer preference for local ingredients in beer. Thus, we address these research questions by means of a choice experiment survey on craft beer consumers in the State of Indiana, United States. Results show that consumers have the highest willingness to pay for craft beer brewed in-state, but preferences over hops origin are heterogeneous. We find evidence of complementarity between brewing and hops origins among frequent craft drinkers and evidence of substitution between these claims for casual drinkers. Segmenting consumers based on how they define local beer, we find one consumer segment that has the highest willingness to pay for beer brewed in-state and made with hops that are grown in-state. These results can inform product differentiation, marketing, and pricing strategies. They are also relevant to state policymakers supporting local hops production and local brewing.     

RAPID METHODS FOR OBTAINING ESSENTIAL OIL FROM HOPS

Sufficient essential oil for variety identification can be obtained from hops in 1 hour by steam distillation or in 10 minutes by using a novel steam extraction technique.     

EFFECTS OF SOLVENT QUALITY ON THE ANALYSIS OF HOPS

Contaminants in analytical grade methanol can cause major errors when hops are analysed by the spectrophotometric method and significant errors when analysed by conductometric or HPLC methods.     

THE HOP MARKET—PRESENT AND PROSPECTIVE

The world production of hops currently exceeds the demand by brewers. Factors contributing to this situation are reviewed together with the effect that this has produced on price levels.     

USE OF A CHROMATOGRAPHY DATA SYSTEM TO IDENTIFY VARIETIES IN BINARY MIXTURES OF HOPS

Comparison of essential oil chromatograms and α-acid and β-acid analyses indicated differences between Tettnanger hops grown in the Tettnang district of Germany and those grown in the Hallertau district. Use of a chromatography data system to combine chromatograms of different varieties showed that the Hallertau samples were mixtures of Tettnanger with either Hersbruker Spät or Hallertau mittelfrüher .     

Dietary supplement of isohumulones inhibits the formation of aberrant crypt foci with a concomitant decrease in prostaglandin E2 level in rat colon

Male Fischer 344 rats were subcutaneously injected with azoxymethane (AOM) twice weekly at a dose of 15 mg/kg and were fed with freeze-dried (FD) samples of beer brewed without hops (non-hops beer), beer with hops at 4 times the amount of regular lager beer (x 4-hops beer), and isomerized hop extract (IHE) for the whole experimental period (I/PI) or for the post-initiation period (PI) only. Feeding FD beer samples at a dose of 1% significantly decreased the number of aberrant cryp foci (ACF) in the PI protocol over five weeks.x4-hops beer showed stronger inhibitory effects on the development of the numbers of aberrant crypts per focus and large ACF with four or more crypts than non-hops beer. Feeding IHE to rats at a dose of 0.01% or 0.05% in either the I/PI or PI experiment significantly reduced the numbers of ACF. Prostaglandin E2 (PGE2) levels in colonic mucosa of AOM-treated rats were significantly reduced by feeding of IHE. PGE2 production induced by lipopolysaccharide/interferon-gamma (LPS/IFN-gamma) in RAW264.7 cells was also reduced by treatment with IHE and isohumulone in a dose-dependent manner. These observations suggest that isohumulones show chemopreventive effects on ACF formation in rat colon by inhibiting the production of PGE2.