Addition of Hop (Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c00185
Abstract: Hop bitter acids are used in the brewing industry to give beer bitterness. However, much of this bitterness is lost during processing, specifically during the wort boiling step. One of the major causes might be… read more here.
Keywords: hop; addition; protein aggregate; bitter acids ... See more keywords
Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27030710
Abstract: Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technological… read more here.
Keywords: wort boiling; volatiles formation; effect wort; boiling volatiles ... See more keywords