Biochemical composition of the hops and quality of the finished beer

Abstract

The large varieties of hops and hop products used in the brewing industry. Various in the biochemical composition, individual approaches to the brewing technology of each hop product are required in order to obtain a high-quality beer with a characteristic bitter taste and aroma. The purpose of this work was to study the biochemical composition of pressed conical hops, pellets of hop type 90, type 45, ethanolic and CO2 extracts of hop of various varieties, and their influence on the quality of the finished beer. As a result of comprehensive research on hops and hop products of various varieties, using the modern biochemical methods were determined differences in their biochemical composition depend on the absolute values such parameters as the mass fraction of α-acids, β-acids and their composition, xanthohumol, general polyphenols, essential oils, the ratio of their valuable components of hops: β-acids to α-acids and also for quantity of general polyphenols, essential oils per unit of α-acids. Based on the results of the biochemical composition of hops and hop products were investigated their influence on the quality of beer and were determined their using in brewing.