Величина горечи гранул хмеля тип 90 в зависимости от способов и режимов хранения
2013
Бобер, A. В. (National University of Bioresources and Environmental Management of Ukraine, Kyiv (Ukraine)
The generalizing index of the brewing value of hop pellets is the so-called bitterness level, which iscalculated based on the content of a-acids and b-fraction. The higher this level, the higher the capacity of hopsto provide to beer the required bitterness and other positive properties. Therefore, for objective evaluation of thebrewing value of hop pellets, as well as for determining their amount needed for wort hopping, according to thebitterness required for one or other style of beer, it is necessary to know the overall bitterness, which may varyin relation to the conditions and duration of storage. In order to study the changes in the bitterness level duringthe process of storageof 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, uncontrolledtemperature regime, 3) vacuum packaging, t 0 ... + 2°C and 4) vacuum packaging + CO2, t 0 ... + 2°C. As showed ourstudy, during the process of storage, bitterness level varied proportionally with the duration of storage. At thesame time, there were considerable differences in the losses of bitterness level depending on the methods andregimes of storage. It was experimentally proved that the bitterness level of hop pellets was maintained mostwhen they were stored in vacuum packaging + CO2, t 0 ... + 2°C. Also, it was found that the bitterness level ofhopped wort decreases slower with hop pellets of aromatic varieties as compared with bitter ones.
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