The bitter taste of beer, why the beer is bitter.
An investigation by experts from the Technical University of Munich (Germany) has identified the substances that cause the bitter taste of beer , a total of 56 different substances of which the majority (polyketides undergo the addition of water) are derived from hops. The polyketides are organic compounds synthesized by an organism and are not related to growth or reproduction of bacteria, fungi, plants and animals of the 56 substances identified five related especially with the bitter taste and the aging of beer.
In the post on Brewing we know that the hops (Humulus lupulus) is a plant which flowers are obtained that provide certain acids that promote the activity of brewer's yeast, providing also notes bitter, aromatic or mixed depending on the variety of the drink. Hops extract is reduced to a ground which is pressed and will be added during processing. Although it is an important element that gives the beer interesting features, it also contributes to their degradation causing the drink to become rough and increase the bitter taste of beer.
The researchers say this is the first study to succeed in identifying substances that are formed during the aging process of beer, which is valuable information that could lead to develop new varieties of beer to remain fresh and in perfect power state for a longer time. The next research step is to use these compounds as markers that provide information on the development of the taste of beer during processing, and information on the different stages of aging drink .
There are different procedures to extend the shelf life of beer, especially those that are perishable, since some types of beer are able to remain long in perfect condition due to its components, system design, type of container movement suffers, sealing or water type. It is important to obtain a pH of between 5'2 and 5'5 for a good beer, we need a water containing certain minerals, but as we have said depends on the variety of beer.
It is also very important to control the temperature (low during storage), via Beverage Daily we know that one of the researchers indicated the need to use hops acids containing stable cis-iso-alpha (hop acids are classified alpha acids and beta acids) instead of volatile acids trans-iso-alpha, which increase the shelf life of beer. As we know, the half-life is set in about three months, again depends on the type of beer, if it is lighter or darker.
In any case, is a useful starting point, subsequent research will design new commercial beers whose life will be extended. You can learn more from research through scientific publication Journal of Agricultural and Food Chemistry
Photo | Morryssei
An investigation by experts from the Technical University of Munich (Germany) has identified the substances that cause the bitter taste of beer , a total of 56 different substances of which the majority (polyketides undergo the addition of water) are derived from hops. The polyketides are organic compounds synthesized by an organism and are not related to growth or reproduction of bacteria, fungi, plants and animals of the 56 substances identified five related especially with the bitter taste and the aging of beer.
In the post on Brewing we know that the hops (Humulus lupulus) is a plant which flowers are obtained that provide certain acids that promote the activity of brewer's yeast, providing also notes bitter, aromatic or mixed depending on the variety of the drink. Hops extract is reduced to a ground which is pressed and will be added during processing. Although it is an important element that gives the beer interesting features, it also contributes to their degradation causing the drink to become rough and increase the bitter taste of beer.
The researchers say this is the first study to succeed in identifying substances that are formed during the aging process of beer, which is valuable information that could lead to develop new varieties of beer to remain fresh and in perfect power state for a longer time. The next research step is to use these compounds as markers that provide information on the development of the taste of beer during processing, and information on the different stages of aging drink .
There are different procedures to extend the shelf life of beer, especially those that are perishable, since some types of beer are able to remain long in perfect condition due to its components, system design, type of container movement suffers, sealing or water type. It is important to obtain a pH of between 5'2 and 5'5 for a good beer, we need a water containing certain minerals, but as we have said depends on the variety of beer.
It is also very important to control the temperature (low during storage), via Beverage Daily we know that one of the researchers indicated the need to use hops acids containing stable cis-iso-alpha (hop acids are classified alpha acids and beta acids) instead of volatile acids trans-iso-alpha, which increase the shelf life of beer. As we know, the half-life is set in about three months, again depends on the type of beer, if it is lighter or darker.
In any case, is a useful starting point, subsequent research will design new commercial beers whose life will be extended. You can learn more from research through scientific publication Journal of Agricultural and Food Chemistry
Photo | Morryssei
