STUDY OF THE INFLUENCE OF A HIGHER HOPPING DEGREE OF WORT ON THE FUNCTIONAL PROPERTIES OF ALE BEER

Abstract

Experiments have been conducted to determine the effect of a higher hopping degree of wort (120 mg/l and 200 mg/l bitter α-acids) on the antioxidant capacity of ale beer. In one of the experimental variants, dry hopping with aromatic hop pellets (3 g/l) was applied. The higher hopping degree of wort did not lead to disturbance in the fermentation process. For beers containing 200 mg/l α-acids, the most significant was the increase in flavonoids (20.6-23.8%) compared to the variant with 120 mg/l α-acids. The polyphenols in highly hopped beer were increased by 6.6-7.1% compared to moderately hopped beer. The content of anthocyanins was not significantly affected by the addition of more hops. Antioxidant activity, expressed as equivalent vitamin C mmol/l, showed an increase of 4-5.2% for highly hopped beers compared to the control variant; when calculated relative to vitamin E, the increase was 5.8-7.5%. All beers were light, with excellent clarity and enhanced hop aroma.