Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland.
Molecules. 2022 Nov 16;27(22):7910. doi: 10.3390/molecules27227910.
The aim of this study was to determine how the hopping technique affects the quality of non-alcoholic beer (NAB). A series of NABs were brewed and tested for basic physicochemical characteristics, profiles of selected volatile compounds, and microbial contamination. The brewing process yielded 13 experimental groups of beers, all of which had an ethanol content of <0.5%v/v. Among the batches brewed with ‘Marynka’ hops, the pellet form was found to provide the highest concentrations of hop-derived volatile compounds, whereas in the ‘Magnum’ groups, the extracts and whole hops proved superior. Humulene and caryophyllene were the primary volatiles in terms of quantity. All the brews were contamination-free—no microbes other than yeast cells were detected. Their microbiological purity was also supported by an assay of beer-defect indicators (volatile compounds), which only showed low levels of acetaldehyde, 1-propanol, 2-methylbutanol, and 3-methylbutanol. The hopping technique deployed was found not to affect the physicochemical parameters of NABs, but did have a significant impact on their volatile compound profile.
本研究旨在确定跳汰技术如何影响无酒精啤酒（NAB）的质量。酿造了一系列 NAB 并对其基本理化特性、选定挥发性化合物的分布以及微生物污染进行了测试。酿造过程产生了 13 组实验啤酒，所有啤酒的乙醇含量均<0.5%v/v。在使用“玛丽娜克”啤酒花酿造的批次中，发现颗粒形式提供了最高浓度的啤酒花衍生挥发性化合物，而在“马格努姆”组中，提取物和整花则表现出色。葎草烯和石竹烯在数量上是主要的挥发性物质。所有的酿造品都没有受到污染——除了酵母细胞外，没有检测到其他微生物。啤酒缺陷指标（挥发性化合物）的测定也支持了它们的微生物纯度，这些指标仅显示出低水平的乙醛、1-丙醇、2-甲基丁醇和 3-甲基丁醇。所采用的跳汰技术不会影响 NAB 的理化参数，但对其挥发性化合物分布有显著影响。
