The effects of three mash separation systems on the isomerisation of hop alpha‐acids

dc.contributor.authorBastgen, Nele
dc.contributor.authorBecher, Tobias
dc.contributor.authorTitze, Jean
dc.date.accessioned2020-11-25T09:05:56Z
dc.date.available2020-11-25T09:05:56Z
dc.date.issued2020-03-16
dc.date.updated2020-10-05T18:27:00Z
dc.description.abstractThis study investigates the effects of wort composition from three lautering systems on hop utilisation at different hop boiling and dosing times. A response surface methodology was applied with 60 single tests at a 5 litre scale. The parameters, which were varied, were lautering system, boiling time without hops, boiling time with hops and α‐acid dosage. It was shown that the wort composition from the different lautering systems requires different boiling times or enables the reduction in boiling time with hops. Although the pH and original gravity of the lauter tun and mash filter worts were similar, different boiling times were necessary to achieve the same concentration of iso‐α‐acids. Further, there were variations in fatty acid composition of the worts. In order to be able to assess the effects on a larger scale, six brews were performed in a 10 hL pilot brewery. The utilisation of hop bitter substances differed despite the same boiling time and the same α‐acid dosage in relation to the total quantity of wort. In addition, no significant losses of hop bitter substances were observed in the wort from a continuous mash filtration system due to the process related higher dosage of α‐acid. Both sets of experiments showed that the boiling times depend on the wort composition and increased as follows: novel continuous mash filtration system < mash filter < lauter tun. The results lay the foundation for calculating the optimal parameter settings for each brewery to optimise the hop isomerisation rate.en
dc.identifier.eissn2050-0416
dc.identifier.issn0046-9750
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/12063
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-10937
dc.language.isoenen
dc.relation.ispartof10.14279/depositonce-12784en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subject.ddc641 Essen und Trinkende
dc.subject.othercontinuous mash filtration systemen
dc.subject.othermash filteren
dc.subject.otherlauter tunen
dc.subject.otherhop utilisationen
dc.subject.otheriso‐alpha‐acidsen
dc.subject.otheralpha‐acidsen
dc.titleThe effects of three mash separation systems on the isomerisation of hop alpha‐acidsen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.doi10.1002/jib.605en
dcterms.bibliographicCitation.issue2en
dcterms.bibliographicCitation.journaltitleJournal of the Institute of Brewingen
dcterms.bibliographicCitation.originalpublishernameWileyen
dcterms.bibliographicCitation.originalpublisherplaceNew York, NYen
dcterms.bibliographicCitation.pageend154en
dcterms.bibliographicCitation.pagestart148en
dcterms.bibliographicCitation.volume126en
tub.accessrights.dnbfreeen
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmitteltechnologie und -materialwissenschaftende
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinen

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