Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine

Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Alexandr Mikyška [verfasserIn] Karel Štěrba [verfasserIn] Martin Slabý [verfasserIn] Vladimír Nesvadba [verfasserIn] Jitka Charvátová [verfasserIn]

Format:	E-Artikel
Sprache:	Tschechisch ; Englisch

Erschienen:	2021

Schlagwörter:	hop varieties beer hop oils sensory kettle hopping dry hopping gc-ms-ms

Übergeordnetes Werk:	In: Kvasný průmysl - Research Institute of Brewing and Malting, Plc., 2019, 67(2021), 4, Seite 464-473
Übergeordnetes Werk:	volume:67 ; year:2021 ; number:4 ; pages:464-473

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.18832/kp2021.67.464

Katalog-ID:	DOAJ051575310

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520			\|a Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles of kettle and kettle+dry single hopped beers were monitored. At the same time, the impact of dry hopping technology on sensory perception of final beers and changes in volatile compounds was investigated. Pilot brews (200 l) of 12% pale lager were prepared in kettle and kettle+dry variants using the new Czech varieties and traditional Saaz as a control sample. Essential oils in beers were determined by GC/MS-MS method with the aim to clarify links to the beer sensory profile of both, kettle and dry hopping mode. The descriptive sensory method of hop-derived aromas and the triangle tests were employed to determine the sensory quality of beer. The overall sensory impression of beers from all tested varieties was at least comparable to traditional Saaz, and Saaz Comfort even reached better evaluation. The profile of essential oils and hop flavours in beer was partially different, however it was not rated worse than Saaz. The kettle+dry hopped beers of new varieties were significantly different from Saaz in the triangle test, Saaz Brilliant was preferred over the Saaz. The results showed considerable potential of new varieties for the production of interesting and taste-specific beers and the enrichment of the spectrum of fine aroma varieties of Czech hops.
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callnumber-first	T - Technology
author	Alexandr Mikyška
spellingShingle	Alexandr Mikyška misc TP500-660 misc hop varieties misc beer misc hop oils misc sensory misc kettle hopping misc dry hopping misc gc-ms-ms misc Fermentation industries. Beverages. Alcohol Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine
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topic_title	TP500-660 Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine hop varieties beer hop oils sensory kettle hopping dry hopping gc-ms-ms
topic	misc TP500-660 misc hop varieties misc beer misc hop oils misc sensory misc kettle hopping misc dry hopping misc gc-ms-ms misc Fermentation industries. Beverages. Alcohol
topic_unstemmed	misc TP500-660 misc hop varieties misc beer misc hop oils misc sensory misc kettle hopping misc dry hopping misc gc-ms-ms misc Fermentation industries. Beverages. Alcohol
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title	Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine
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title_sort	brewing tests of new fine aroma hop varieties (humulus lupulus l.) saaz brilliant, saaz comfort and saaz shine
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title_auth	Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine
abstract	Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles of kettle and kettle+dry single hopped beers were monitored. At the same time, the impact of dry hopping technology on sensory perception of final beers and changes in volatile compounds was investigated. Pilot brews (200 l) of 12% pale lager were prepared in kettle and kettle+dry variants using the new Czech varieties and traditional Saaz as a control sample. Essential oils in beers were determined by GC/MS-MS method with the aim to clarify links to the beer sensory profile of both, kettle and dry hopping mode. The descriptive sensory method of hop-derived aromas and the triangle tests were employed to determine the sensory quality of beer. The overall sensory impression of beers from all tested varieties was at least comparable to traditional Saaz, and Saaz Comfort even reached better evaluation. The profile of essential oils and hop flavours in beer was partially different, however it was not rated worse than Saaz. The kettle+dry hopped beers of new varieties were significantly different from Saaz in the triangle test, Saaz Brilliant was preferred over the Saaz. The results showed considerable potential of new varieties for the production of interesting and taste-specific beers and the enrichment of the spectrum of fine aroma varieties of Czech hops.
abstractGer	Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles of kettle and kettle+dry single hopped beers were monitored. At the same time, the impact of dry hopping technology on sensory perception of final beers and changes in volatile compounds was investigated. Pilot brews (200 l) of 12% pale lager were prepared in kettle and kettle+dry variants using the new Czech varieties and traditional Saaz as a control sample. Essential oils in beers were determined by GC/MS-MS method with the aim to clarify links to the beer sensory profile of both, kettle and dry hopping mode. The descriptive sensory method of hop-derived aromas and the triangle tests were employed to determine the sensory quality of beer. The overall sensory impression of beers from all tested varieties was at least comparable to traditional Saaz, and Saaz Comfort even reached better evaluation. The profile of essential oils and hop flavours in beer was partially different, however it was not rated worse than Saaz. The kettle+dry hopped beers of new varieties were significantly different from Saaz in the triangle test, Saaz Brilliant was preferred over the Saaz. The results showed considerable potential of new varieties for the production of interesting and taste-specific beers and the enrichment of the spectrum of fine aroma varieties of Czech hops.
abstract_unstemmed	Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles of kettle and kettle+dry single hopped beers were monitored. At the same time, the impact of dry hopping technology on sensory perception of final beers and changes in volatile compounds was investigated. Pilot brews (200 l) of 12% pale lager were prepared in kettle and kettle+dry variants using the new Czech varieties and traditional Saaz as a control sample. Essential oils in beers were determined by GC/MS-MS method with the aim to clarify links to the beer sensory profile of both, kettle and dry hopping mode. The descriptive sensory method of hop-derived aromas and the triangle tests were employed to determine the sensory quality of beer. The overall sensory impression of beers from all tested varieties was at least comparable to traditional Saaz, and Saaz Comfort even reached better evaluation. The profile of essential oils and hop flavours in beer was partially different, however it was not rated worse than Saaz. The kettle+dry hopped beers of new varieties were significantly different from Saaz in the triangle test, Saaz Brilliant was preferred over the Saaz. The results showed considerable potential of new varieties for the production of interesting and taste-specific beers and the enrichment of the spectrum of fine aroma varieties of Czech hops.
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title_short	Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine
url	https://doi.org/10.18832/kp2021.67.464 https://doaj.org/article/c707d308229543c5b8114afcd8726ee1 https://kvasnyprumysl.eu/index.php/kp/article/view/247 https://doaj.org/toc/2570-8619
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Brewing tests of new fine aroma hop varieties (Humulus lupulus L.) Saaz Brilliant, Saaz Comfort and Saaz Shine

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