Fractionering van hop voor stabiliteit van de biersmaak en diversificatie van het bieraroma.
1996
Keukeleire D. de
Fractionation of hops can be applied to stabilize the beer taste and to diversify the beer aroma. This implies separation of the most important secondary metabolites in hops, namely hop acids, essential oil and polyphenols. Processing of hops is directed towards decoupling of the different functions of hops, i.e. bitterness, aroma and taste stability. Solvent extraction followed by partition will give access to alpha-acids on one hand and beta-acids plus essential oil on the other hand. Selective extraction using liquid carbon dioxide separates the essential oil from the hop acids. Further partition leads to alpha-acids and beta-acids separately. The essential oil can chromatographically be fractionated into spicy and floral parts. The polyphenols present in the residue after liquid carbon dioxide extraction can be liberated using a polar solvent and further split into specific fractions by chromatographic metods. Thus, selective fractionation of hops leads to innovative hop products for improved quality control of beer taste and aroma.
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