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Pregled bibliografske jedinice broj: 758419

Analysis of total polyphenols, bitterness and haze in lager pale and dark beers produced under different mashing and boiling conditions


Jurić, Anita; Ćorić, Nevena; Odak, Andrea; Herceg, Zoran; Tišma, Marina
Analysis of total polyphenols, bitterness and haze in lager pale and dark beers produced under different mashing and boiling conditions // Journal of the institute of brewing, 121 (2015), 4; 541-547 doi:10.1002/jib.254 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 758419 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Analysis of total polyphenols, bitterness and haze in lager pale and dark beers produced under different mashing and boiling conditions

Autori
Jurić, Anita ; Ćorić, Nevena ; Odak, Andrea ; Herceg, Zoran ; Tišma, Marina

Izvornik
Journal of the institute of brewing (0046-9750) 121 (2015), 4; 541-547

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
beer ; haze ; hop ; mashing ; polyphenols

Sažetak
Malting and brewing processes should be performed under process conditions in a way that minimizes beer bitterness, maximizes polyphenol content and reduces the amount of raw materials ending up in solution in the form of hazes, particles and precipitates. This work examined the influence of different mashing temperature conditions and boiling procedures on the total polyphenol content, bitterness and haze of pale and dark lager beers produced on an industrial scale. Two hop types (hop pellets and/or hop extract) and different hop varieties (HallertauMagnum, Styrian Goldings, Saaz, Aurora and Sladek) were utilized with varying times of hop addition into the wort. Measurements of total polyphenols, colour, bitterness, alcohol content, CO2 and pH were carried out on the beer samples. Results showed that pale lager beers had a lower total polyphenol concentration (110–179 mg/L) than dark beers (230–260 mg/L). Using hop extracts instead of hop pellets led to a lower total polyphenol concentration and to less beer foam creation. The change in the proteolytic temperature during mashing only had an influence on the total polyphenol content in the pale lager beer hopped with the pellets. Conducting proteolysis over a 20 min period led to a haze increase in all of the beers produced. In the dark beer, the haze was substantial after just 10 min at 52°C.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Marina Tišma (autor)

Avatar Url Zoran Herceg (autor)

Poveznice na cjeloviti tekst rada:

doi onlinelibrary.wiley.com onlinelibrary.wiley.com

Citiraj ovu publikaciju:

Jurić, Anita; Ćorić, Nevena; Odak, Andrea; Herceg, Zoran; Tišma, Marina
Analysis of total polyphenols, bitterness and haze in lager pale and dark beers produced under different mashing and boiling conditions // Journal of the institute of brewing, 121 (2015), 4; 541-547 doi:10.1002/jib.254 (međunarodna recenzija, članak, znanstveni)
Jurić, A., Ćorić, N., Odak, A., Herceg, Z. & Tišma, M. (2015) Analysis of total polyphenols, bitterness and haze in lager pale and dark beers produced under different mashing and boiling conditions. Journal of the institute of brewing, 121 (4), 541-547 doi:10.1002/jib.254.
@article{article, author = {Juri\'{c}, Anita and \'{C}ori\'{c}, Nevena and Odak, Andrea and Herceg, Zoran and Ti\v{s}ma, Marina}, year = {2015}, pages = {541-547}, DOI = {10.1002/jib.254}, keywords = {beer, haze, hop, mashing, polyphenols}, journal = {Journal of the institute of brewing}, doi = {10.1002/jib.254}, volume = {121}, number = {4}, issn = {0046-9750}, title = {Analysis of total polyphenols, bitterness and haze in lager pale and dark beers produced under different mashing and boiling conditions}, keyword = {beer, haze, hop, mashing, polyphenols} }
@article{article, author = {Juri\'{c}, Anita and \'{C}ori\'{c}, Nevena and Odak, Andrea and Herceg, Zoran and Ti\v{s}ma, Marina}, year = {2015}, pages = {541-547}, DOI = {10.1002/jib.254}, keywords = {beer, haze, hop, mashing, polyphenols}, journal = {Journal of the institute of brewing}, doi = {10.1002/jib.254}, volume = {121}, number = {4}, issn = {0046-9750}, title = {Analysis of total polyphenols, bitterness and haze in lager pale and dark beers produced under different mashing and boiling conditions}, keyword = {beer, haze, hop, mashing, polyphenols} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Citati:





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