HOP AND MALT PHENOLICS IN LAGER BREWING
Open Access
- 2 January 1979
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 85 (1) , 23-25
- https://doi.org/10.1002/j.2050-0416.1979.tb06822.x
Abstract
Malt tanninogens were completely removed from wort by Nylon 66 treatment and a hop phenolic extract added in amounts calculated to restore the original tanninogen level as well as the level derived only from hops. In the former case, the restoration was incomplete, which was indicative of a higher polymeric tanninogen content of hops as compared with malt, while in the latter case, the chemical interactions during kettle boiling affected the original anthocyanogen-to-catechin ratio. Physical stabilities of all the experimental brews were significantly improved in comparison with the control all-malt lager, indicating that malt tanninogens are more haze active than hop tanninogens. Hop intensity and bitterness, as well as colour, were higher in the experimental brews than in the control lager.Keywords
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