20.500.12556/RUL-164836 The impact of hop freshness on kettle-hopped beers Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition. Here, the changes in aroma and bitterness of kettle-hopped beers were evaluated in an experiment conducted on three different hop varieties (Aurora, Celeia and Styrian Wolf) with five different hop storage index (HSI) values (0.3–0.7). Hops were added to boiling wort for 5, 45 and 90 min. Alpha-acids, iso-alpha-acids, humulinones, bitterness units and hop aroma compounds in the samples were chemically analysed. All samples also underwent sensorial analysis. The old hops were not problematic in terms of bitterness or early hopping time. However, later additions of old hops reduced the quality and intensity of the hop aroma. The limit value for use without negative consequences for kettle hopping was set at HSI 0.5 for Aurora and Celeia and HSI 0.6 for Styrian Wolf. hops Humulus lupulus aged hops beer quality hop storage index hmelj Humulus lupulus postaran hmelj kakovost piva indeks staranja hmelja true false true Angleški jezik Slovenski jezik Članek v reviji 2024-11-13 13:12:45 2024-11-13 13:12:46 2024-11-22 14:56:20 0000-00-00 00:00:00 2023 0 0 24 str. iss. 23, art. 4353 Vol. 12 Dec. 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 663:633.791 2304-8158 10.3390/foods12234353 176531971 foods-12-04353.pdf foods-12-04353.pdf 1 7BA6ACA4EE1A7D6C63632AA0E3A10D62 9284e0b374a7a35ac2b32f75bef5e22c72fa0eb0dcf577fe09ea2441e5ee11d5 7e18192b-a1b8-11ef-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=195599 https://www.mdpi.com/2304-8158/12/23/4353 0 749b2ba3-a1b8-11ef-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=195598 Biotehniška fakulteta 0 0 0