Salamon Rozália Veronika, Dabija Adriana, Ferencz Ágota, Tankó György, Ciocan Marius Eduard, Codină Georgiana Gabriela
Department of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Piata Libertatii no. 1, 530104 Miercurea Ciuc, Romania.
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Plants (Basel). 2022 Apr 12;11(8):1043. doi: 10.3390/plants11081043.
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). The β-myrcene concentration stabilizes after 44 h in the fermenter. At the same time, measurements were conducted for bitterness, pH, CO 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.
近年来，在中欧市场，大量使用啤酒花的啤酒（如印度淡色艾尔啤酒（IPA）风格）的产量不断增加。为此，干投啤酒花工艺越来越受欢迎，主要在小型啤酒厂，但大型制造商也在采用。在我们的研究中，我们采用改良的干投啤酒花方法研究了啤酒花主要挥发性成分β-月桂烯的溶解速率。在主发酵之后，我们应用了干投啤酒花工艺，将称好的啤酒花切碎并混合到装有0.5升啤酒的容器中，然后添加到新酿啤酒中。在干投啤酒花过程中，我们测定了啤酒的各种重要参数，并对瓶装啤酒重复进行相同的测量。在干投啤酒花过程的前96小时，我们监测了β-月桂烯的浓度，从而确定了溶解速率常数（k = 0.1946 h）。β-月桂烯浓度在发酵罐中44小时后稳定下来。与此同时，在此过程中还对苦味、pH值、二氧化碳和酒精含量、浸出物和密度进行了测量。我们的实验表明，一种新的干投啤酒花方法提供的β-月桂烯浓度（215μg/L）比该领域以前研究中指出的其他方法要高得多。我们还对β-月桂烯进行了健康与安全评估，并确定了饮用IPA啤酒时摄入β-月桂烯的安全量。我们改良的工艺取得了成功，我们能够确定β-月桂烯的溶解速率，以及特别针对β-月桂烯的IPA啤酒的推荐每日摄入量。
