Acta Chim Slov. 2020 Sep;67(3):720-728.
Hops' unique composition of essential oil components and bitter resins are crucial for beer aroma, which is important to consumers' acceptance of beer. In this experiment the same wort was divided into four portions and each was hopped differently. To determine the dynamics of isomerization rates the concentrations of alpha- and iso-alpha-acids were continuously measured. Measurements of hop essential oil components were performed during each process to understand the dynamics of the transition into beer. The maximum isomerization yield of alpha-acids (18.1%) was achieved after 100 min. Longer boiling increased the reduction of iso-alpha-acids, as well as essential oil components. Dry hopping also affected not only on beer aroma but also on beer bitterness.
啤酒花独特的精油成分和苦味树脂组成对啤酒香气至关重要，这对消费者对啤酒的接受度有重要影响。在这个实验中，将相同的麦芽汁分成四部分，然后分别进行不同的啤酒花处理。为了确定异构化速率的动态，连续测量α-和异α-酸的浓度。在每个过程中进行啤酒花精油成分的测量，以了解其转化为啤酒的动态。α-酸的最大异构化收率（18.1%）在 100 分钟后达到。更长的煮沸时间增加了异α-酸和精油成分的减少。干投啤酒花不仅影响啤酒香气，还影响啤酒苦味。
