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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 67, 2009 - Issue 1
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Original Articles

Hopping Technology in Relation to α-Acids Isomerization Yield, Final Utilization, and Stability of Beer Bitterness

Barbara JaskulaLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium;KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, BelgiumCorrespondence[email protected]
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Koen GoirisLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium;KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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Filip Van OpstaeleLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium;KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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Gert De RouckLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium;KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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Guido AertsLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium;KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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Luc De CoomanLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Technologie Campus, Gent, Belgium;KUL Association, Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
Pages 44-57 | Published online: 01 Feb 2018

Citations (14)

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Read on this site (6)

Michael Féchir, Jeff Dailey, Brian Buffin, Chris J. Russo & Thomas H. Shellhammer. (2023) The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra® Hop Extract and Pellets. Journal of the American Society of Brewing Chemists 81:3, pages 466-479.
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Lauranne Rochefort, Olivier Caille & Laurence Van Nedervelde. (2023) Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production. Journal of the American Society of Brewing Chemists 0:0, pages 1-9.
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Nele Bastgen, Tobias Becher, Stephan Drusch & Jean Titze. (2021) Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review . Journal of the American Society of Brewing Chemists 79:1, pages 17-25.
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Junguang Hao, R.A. Speers, Heliang Fan, Yang Deng & Ziru Dai. (2020) A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. Journal of the American Society of Brewing Chemists 78:2, pages 89-102.
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Barbara Jaskula-Goiris, Koen Goiris, Evelien Syryn, Filip Van Opstaele, Gert De Rouck, Guido Aerts & Luc De Cooman. (2014) The Use of Hop Polyphenols during Brewing to Improve Flavor Quality and Stability of Pilsner Beer. Journal of the American Society of Brewing Chemists 72:3, pages 175-183.
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Alfi Khatib, Erica G. Wilson, Hai Rong Zhang, Moses Supardi & Robert Verpoorte. (2010) The Application of β-Cyclodextrin to Separate cis- from trans-Iso-α-Acids in an Isomerized Hop Extract. Journal of the American Society of Brewing Chemists 68:1, pages 15-20.
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Articles from other publishers (8)

Krystian Klimczak & Monika Cioch-Skoneczny. (2022) Changes in beer bitterness level during the beer production process. European Food Research and Technology 249:1, pages 13-22.
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Nele Gänz, Tobias Becher, Stephan Drusch & Jean Titze. (2021) Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse. European Food Research and Technology 248:3, pages 741-750.
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Yi Luo, Linghua Kong, Ruiqi Xue, Wu Wang & Xiaole Xia. (2020) Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends in Food Science & Technology 96, pages 222-232.
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K. Krofta, J. Hervert, A. Mikyška & M. Dušek. (2019) Hop beta acids – from cones to beer. Acta Horticulturae:1236, pages 15-22.
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Yarong Huang, Johannes Tippmann & Thomas Becker. (2017) Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review. European Food Research and Technology 243:9, pages 1485-1495.
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Karel KROFTA, Světlana VRABCOVÁ, Alexandr MIKYŠKA & Marie JURKOVÁ. (2013) The effect of hop beta acids oxidation products on beer bitterness.. Kvasny Prumysl 59:10-11, pages 306-312.
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Isabel Caballero, Carlos A. Blanco & María Porras. (2012) Iso-α-acids, bitterness and loss of beer quality during storage. Trends in Food Science & Technology 26:1, pages 21-30.
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Barbara Jaskula, Guido Aerts & Luc De Cooman. (2010) Potential impact of medium characteristics on the isomerisation of hop α-acids in wort and buffer model systems. Food Chemistry 123:4, pages 1219-1226.
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