Study On Premium Beer Rich In Typical Hop Aroma

Mnoterpenoids are important compounds in beer hop aroma. In order to get premium beer rich intypical hop aroma, monoterpenoids were used as breakthrough point, the Systematic research was beenused from hop varieties, adding methods and adding amount which have big influence to beer hop aroma.The object was to get a beer in20BU and rich in hop aroma, Linalool is not less than20μg/L especially, onthe basis of140P wort.Monoterpenoids, such as linalool, geraniol and β-citronellol, are important compounds in beer. Thearoma characteristics and the best content collocation of linalool, geraniol and β-citronellol in thesimulation system of4%(v/v) ethanol solution was discussed by sensory evaluation and statistics. It wasfound single compound and mixture with linalool, geraniol and β-citronellol in different concentration bothhave different characteristics. When their concentration are no more than50μg/L, it’s not necessarily thatthere was stronger hop aroma in beer with their higher concentration, and the synergy of three compoundshad the strongest hop aroma with12.5μg/L of linalool,12.5μg/L of geraniol and25μ g/L of β-citronellol.Added standard substances to the fermentation tank and track its changes in the process of fermentation, Itwas found biochemical changes happened during fermentation, and linalool was converted into α-terpineol,geraniol was converted into β-citronellol rapidly and β-Citronellol was converted into citronelly ethanoate.Generally, the loss rate of them were36.6%,45.1%and38.1%respectively. Sum up, it is probable to getthe outstanding hop aroma in beer by adding appropriate amount of hop during brewing and controlling thefinal concentration in beer with12.5μg/L of linalool,12.5μg/L of geraniol and25μg/L of β-citronellol.The Systematic research was been used from hop varieties, adding methods and adding amount, itcould get a beer of richer hop aroma by adding0.5‰-1.5‰hop which is rich in linalool and geraniol infermentation tank, such as Saaz,Cassade and Willamette.The method of determining (R)-(-)-Linalool、(S)-(+)-Linalool、(+)-α-Terpineol、(-)-α-Terpineol、(R)-(+)-β-citronellol and (S)-(-)-β-citronellol was established by HS-SPME/GC-MS. The recovery of(R)-(-)-Linalool、(S)-(+)-Linalool、(+)-α-Terpineol、(-)-α-Terpineol、(R)-(+)-β-citronellol and(S)-(-)-β-citronellol were114.9%、118.7、81.1%、99.2%、90.1%and118.5%, respectively. The deteetion limits between0.21-0.51μg/L and correlation coefficient more than0.9310. On this basis, it was got threebeers of richer hop aroma but different styles by Saaz, Cascade and Willamette to Suitable for differentconsumers’ taste requirements of beer, and the stereoisomers in three beers were Separated well. This werelaid a solid foundation for the study on the changes of Stereoisomers and the establishment of the criticalcontrol point of premium beer rich in typical hop aroma. The beer brewed by Willamette achieved the goalof this research which is20BU and the content of Linalool is38.54μg/L.