Hop tannin extract: a promising tool for acceleration of lautering

Karabín, Marcel; Hanko, Vojtěch; Nešpor, Jakub; Jelínek, Lukáš; Dostálek, Pavel

doi:10.1002/jib.502

Cited by 5 publications

(2 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The addition of dry hopping into the young beer led to an increase in the content of hop resins and tannins. The tannin substances in hops are a complex mixture of chemical compounds ranging from small molecule polyphenols to macromolecular polyphenols with varying degrees of polymerization and condensation [40].…”

Section: Discussionmentioning

confidence: 99%

The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer

Salamon

Dabija

Ferencz

et al. 2022

Plants

View full text Add to dashboard Cite

The production of heavily hopped beers, such as Indian Pale Ale (IPA) styles, has been gaining momentum in recent years in the Central European markets. To this end, the dry hopping process is becoming increasingly popular, mostly in microbreweries, but also with larger manufacturers. In our research, we investigated the dissolution rate of the main volatile component of hops, β-myrcene with a modified dry hopping method. Following the primary fermentation, we applied the dry hopping process, where the weighed hops were chopped and blended into a container with 0.5 L of beer and later added to the young beer. During the dry hopping process, we determined various important parameters of the beer, and we repeated the same measurements for the bottled beer. In the first 96 h of the dry hopping process, we monitored the concentration of β-myrcene so that we managed to determine the dissolution rate constant (k = 0.1946 h−1). The β-myrcene concentration stabilizes after 44 h in the fermenter. At the same time, measurements were conducted for bitterness, pH, CO2 and alcohol content, extract and density during the process. Our experiment demonstrates that a new method of dry hopping provides a much higher concentration of β-myrcene (215 μg/L) than other methods indicated in former studies in the field. A health and safety assessment of β-myrcene was also made and we determined what the safe amount of β-myrcene ingested with IPA beer is. Our modified process was successful, we were able to determine the dissolution rate of β-myrcene, and the recommended daily intake of IPA beer with particular reference to β-myrcene.

show abstract

Section: Discussionmentioning

confidence: 99%

The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer

Salamon

Dabija

Ferencz

et al. 2022

Plants

View full text Add to dashboard Cite

show abstract

“…The addition of hops in the beer brewing process has been observed to prevent beer spoilage when compared to its 'unhopped' counterpart [3]. Current research has focused on developing the commercial potential of hops such as: The use of specific hop extracts to improve the aroma and flavour of beer [4], The acceleration of lautering [5], reduction of methane emissions [6] and as a food preservative [2].…”

Section: Introductionmentioning

confidence: 99%

The Antibacterial Effect of Humulus lupulus (Hops) against Mycobacterium bovis BCG: A Promising Alternative in the Fight against Bovine Tuberculosis?

2022

View full text Add to dashboard Cite

The female flowers of the Humulus lupulus plant or Hops have been used extensively within the brewing industry for their aroma and bitterness properties. It was also found that beer that contained hops was less likely to spoil, thus revealing the antimicrobial potential of these plants. One species of bacteria, Mycobacterium spp., is of particular interest as it is the causative agent of both human and animal forms of tuberculosis (TB). In this study an aqueous extraction process was employed to analyse the antibacterial properties of 50 hop extracts (45 individual variants); against M. bovis BCG. Using an agar well diffusion assay we found that all hops exhibited a level of inhibitory activity which ranged from 1.2 mm (+/− 0.08 mm) in the case of hop variant; Target, to 15.7 mm (+/− 0.45 mm) in the case of hop variant Citra. The Citra variant had a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 16% v/v. This is the first study to analyse a wide range of hops for their antimicrobial potential against M. bovis BCG and recommends that further research focuses on other Mycobacteria spp., the potential for antimicrobial synergy and the antibacterial effect of individual components.

show abstract