New methods of hopping (dryhopping) and their impact on sensory properties of beer

• Autorzy: Podeszwa T. , Harasym J.
• Języki publikacji: EN

Abstrakty

EN

Due to the significant changes on the beer market the flourishing development of small and craft breweries is clearly observed. Upgraded consumers’ expectation led to many technological challenges in brewing process resulting in novel methods of manufacturing of many different beer types. As bitterness and aroma are two crucial quality features of beer and many scientific efforts have been done especially in the area of hop aroma. Despite the predominant impact of main beer flavor compound e.g. linalool, other substances also contribute to the hoppy beer aroma through additive or synergistic effects not only raw materials used but also hopping regimes contribute as well to final flavor release though several new methods of hopping, particularly dry hopping have been developed.

Słowa kluczowe

EN

hop; dry hopping; beer; bitterness; aroma; hopping

PL

chmiel; piwo; gorycz; aromat

• Wydawca: Centrum Badań i Innowacji Pro-Akademia ; Ukrainian Academy of Sciences - Research and Development Centre for Industrial Problems of Development
• Czasopismo: Acta Innovations
• Rocznik: 2016
• Tom: no. 21
• Strony: 81--88
• Opis fizyczny: Bibliogr. 21 poz.

Twórcy

autor

Podeszwa T.

• Department of Biotechnology and Food Analysis, Faculty of Engineering and Economics, Wroclaw University of Economics Komandorska 118/120, 53-345 Wrocław

autor

Harasym J.

• Department of Biotechnology and Food Analysis, Faculty of Engineering and Economics, Wroclaw University of Economics Komandorska 118/120, 53-345 Wrocław

Bibliografia

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Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).