Bitterness level of hop pellets type 90 depending on the methods and regimes of storage | Velichina gorechi granul khmelya tip 90 v zavisimosti ot sposobov i rezhimov khraneniya
2013
Bober. A., National University of Bioresources and Nature Management, Kiev (Ukraine)
The generalizing index of the brewing value of hop pellets is the so-called bitterness level, which is calculated based on the content of alfa-acids and beta-fraction. The higher this level, the higher the capacity of hops to provide to beer the required bitterness and other positive properties. Therefore, for objective evaluation of the brewing value of hop pellets, as well as for determining their amount needed for wort hopping, according to the bitterness required for one or other style of beer, it is necessary to know the overall bitterness, which may vary in relation to the conditions and duration of storage. In order to study the changes in the bitterness level during the process of storage of hop pellets type 90 of aromatic and bitter varieties, we chose the following variants: 1) vacuum packaging, uncontrolled temperature regime (control variant), 2) vacuum packaging + CO2 , uncontrolled temperature regime, 3) vacuum packaging, t 0 ... + 2°C and 4) vacuum packaging + CO2 , t 0 ... + 2°C. As showed our study, during the process of storage, bitterness level varied proportionally with the duration of storage. At the same time, there were considerable differences in the losses of bitterness level depending on the methods and regimes of storage. It was experimentally proved that the bitterness level of hop pellets was maintained most when they were stored in vacuum packaging + CO2 , t 0 ... + 2°C. Also, it was found that the bitterness level of hopped wort decreases slower with hop pellets of aromatic varieties as compared with bitter ones.
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