Rutnik Ksenija, Ocvirk Miha, Košir Iztok Jože
Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, 3310 Žalec, Slovenia.
Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia.
Plants (Basel). 2023 Feb 18;12(4):936. doi: 10.3390/plants12040936.
The stability of alpha-acids, beta-acids and hop storage index (HSI) values under different conditions (aerobic/anaerobic, 4 °C/room temperature) was studied in a two-year trial. Six different varieties (Celeia, Aurora, Bobek, Styrian Gold, Savinjski Golding and Styrian Wolf) were used in the form of cones and pellets. Alpha- and beta-acids were determined by HPLC and HSI by spectrophotometry. Anaerobic conditions at 4 °C were best for alpha-acids, beta-acids and HSI values; however, 10-35% of the alpha-acids were still lost after two years. The decline was greater (63-99%) under aerobic conditions and at room temperature. Alpha-/beta-acid ratios increased in hop cones and decreased in hop pellets, whereas HSI values increased in all storage conditions. Overall, the performance was better for pellets than for hop cones. Storage conditions, storage form and hop variety had significant effects on the stability of hop resins.
在一项为期两年的试验中，研究了α-酸、β-酸和酒花储存指数（HSI）值在不同条件下（有氧/无氧、4℃/室温）的稳定性。使用了六种不同的品种（塞莱亚、奥罗拉、博贝克、施蒂里亚黄金、萨文科夫斯基戈尔丁和施蒂里亚狼）的酒花球果和颗粒。通过高效液相色谱法测定α-酸和β-酸，通过分光光度法测定HSI。4℃的无氧条件对α-酸、β-酸和HSI值最为有利；然而，两年后仍有10%-35%的α-酸损失。在有氧条件和室温下，下降幅度更大（63%-99%）。α-/β-酸比率在酒花球果中增加，在酒花颗粒中降低，而HSI值在所有储存条件下均增加。总体而言，颗粒的性能优于酒花球果。储存条件、储存形式和酒花品种对酒花树脂的稳定性有显著影响。
