What are auxiliary bitter compounds in hops and how do they affect the quality of bitterness in beer?

被引：4

作者：

Forster A. ^{[1
]}

Gahr A. ^{[2
]}

Schüll F. ^{[1
]}

机构：

[1] HVG Hopfenverwertungsgenossenschaft E.G., Wolnzach

[2] Hopfenveredlung St. Johann GmbH, St. Johann

来源：

Schüll, F. (f.schuell@hvggermany.de) | 2017年 / Fachverlag Hans Carl卷 / 70期

关键词：

Beer Bitterness; Bitter Substances; Hops;

D O I：

10.23763/BrSc17-21forster

中图分类号：

学科分类号：

摘要：

The term "auxiliary bitter compounds" in hops refers to all bitter compounds in the hop resin which are transferred to the beer and are not iso-á-acids. The majority of these substances are considered desirable from a sensory perspective. The ratio of the non-specific EBC bittering units (spectrophotometric method) to the specific iso-á-acids (HPLC method) serves as an indicator for the amount of auxiliary bitter compounds in beer. The evaluation of various existing data demonstrates: Adding larger amounts of aroma hops over several additions not only influences the aroma but also serves to improve the harmony of the beer bitterness.

引用

页码：203 / 209

页数：6

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