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- Title
Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality.
- Authors
Adamenko, Kinga; Kawa-Rygielska, Joanna
- Abstract
The aim of this study was to determine how the hopping technique affects the quality of non-alcoholic beer (NAB). A series of NABs were brewed and tested for basic physicochemical characteristics, profiles of selected volatile compounds, and microbial contamination. The brewing process yielded 13 experimental groups of beers, all of which had an ethanol content of <0.5%v/v. Among the batches brewed with 'Marynka' hops, the pellet form was found to provide the highest concentrations of hop-derived volatile compounds, whereas in the 'Magnum' groups, the extracts and whole hops proved superior. Humulene and caryophyllene were the primary volatiles in terms of quantity. All the brews were contamination-free—no microbes other than yeast cells were detected. Their microbiological purity was also supported by an assay of beer-defect indicators (volatile compounds), which only showed low levels of acetaldehyde, 1-propanol, 2-methylbutanol, and 3-methylbutanol. The hopping technique deployed was found not to affect the physicochemical parameters of NABs, but did have a significant impact on their volatile compound profile.
- Subjects
NON-alcoholic beer; ACETALDEHYDE; ETHANOL; HOPS; MICROBIAL contamination; CARYOPHYLLENE
- Publication
Molecules, 2022, Vol 27, Issue 22, p7910
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules27227910