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Degradation of Iso-α-Acids During Wort Boiling

2010; Wiley; Volume: 116; Issue: 4 Linguagem: Inglês

10.1002/j.2050-0416.2010.tb00783.x

2050-0416

S. Kappler, M. E. Krahl, Cajetan Geißinger, Thomas Becker, Martin Krottenthaler,

Plant Physiology and Cultivation Studies

Journal of the Institute of BrewingVolume 116, Issue 4 p. 332-338 Free Access Degradation of Iso-α-Acids During Wort Boiling S. Kappler, Corresponding Author S. Kappler Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany.[email protected]Search for more papers by this authorM. Krahl, M. Krahl Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany. MEG, Langendorfer Straße 23, 06667 Weißenfels, Germany.Search for more papers by this authorC. Geissinger, C. Geissinger Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany.Search for more papers by this authorT. Becker, T. Becker Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany.Search for more papers by this authorM. Krottenthaler, M. Krottenthaler Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany.Search for more papers by this author S. Kappler, Corresponding Author S. Kappler Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany.[email protected]Search for more papers by this authorM. Krahl, M. Krahl Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany. MEG, Langendorfer Straße 23, 06667 Weißenfels, Germany.Search for more papers by this authorC. Geissinger, C. Geissinger Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany.Search for more papers by this authorT. Becker, T. Becker Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany.Search for more papers by this authorM. Krottenthaler, M. Krottenthaler Technische Universität München, Lehrstuhl für Brau- und Getränketechnologie, Weihenstephaner Steig 20, 85354 Freising-Weihenstephan, Germany.Search for more papers by this author First published: 09 October 2012 https://doi.org/10.1002/j.2050-0416.2010.tb00783.xCitations: 12AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL ABSTRACT A detailed study on the degradation of iso-α-acids was conducted. Because of the complexity of the wort matrix and interfering interactions during real wort boiling, the investigation of degradation kinetics was performed in an aqueous solution. Degradation was investigated as a function of time (0–90 min), temperature (80–110°C), pH value (4–7), original gravity (10–18°P) and ion content of the water (0–500 ppm Ca2+ and Mg2+). After 90 min of boiling, over 20% of the dosed iso-α-acids could no longer be detected. A strong dependence of degradation could be shown due to high temperature, low pH, high original gravity and a high Mg2+ content. The cis:trans ratio and co-iso-α-acid content did not change significantly. Losses of isohumulones could be lowered by reducing the temperature and original gravity, as well as by heightening the pH value. High amounts of Ca2+ and Mg2+ salts also led to an increase in degradation products. Solutions to decrease degradation and thereby possible improvements in sensory bitter quality are discussed. REFERENCES 1 Aitken, R. A., Bruce, A., Harris, J. O. and Seaton, J. C., The bitterness of hop-derived materials in beer. J. Inst. Brew., 1970, 76, 29– 36. 2 Askew, H. 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