新捷克啤酒花基因型干啤酒花啤酒的感官特征

L. Strakova, V. Nesvadba, J. Křivánek, Martin Slabý, Tomáš Vrzal, J. Charvátová, R. Cerkal, J. Olšovská
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引用次数: 2

摘要

在捷克共和国,培育啤酒花新品种是一项传统活动。它的特性符合最终用户的要求和兴趣,特别是啤酒花种植者、酿酒师,特别是啤酒消费者,他们越来越喜欢品尝新型啤酒。该研究提出了8个新的有前景的芳香基因型,其主要部分(Uran, Juno, Ceres, Jupiter, Eris和Most)已经在捷克共和国(中央农业监督和测试研究所)的ÚKZÚZ注册过程中。用酿造试验对所测基因型进行了描述。针对所试啤酒花品种的特点,选择了一种均匀、简单、顶部发酵、干跳的浸泡配方。最后的啤酒样品是用化学和感官分析来评估的,重点是啤酒花的香气。所有的啤酒样品都被评为非常好,在1到9的范围内,样品的整体印象在2.9到3.1之间。最终样品的酒花香气和苦味特征均为优质啤酒。根据啤酒样品的啤酒花特征,有建议的啤酒风格,其中给定的品种可以成功地使用。这些结果表明这些品种在酿造实践中具有很高的潜力。最后,通过贝叶斯定理确定感知啤酒花香气给出的感知啤酒中特定啤酒花香气的概率。结果发现,辣味、树脂味、草本、柑橘味、花香、果味和草味的概率分别为100、100、100、40、38、43和100%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor
In the Czech Republic breeding of new hop varieties is traditionally performed. Its properties correspond with the requirements and interests of end users, in particular hop growers, brewers and especially beer consumers, who with an increasing favor taste new types of beer. The study presents 8 new promising aromatic genotypes, whose major part (Uran, Juno, Ceres, Jupiter, Eris and Most) is already in the registration process of ÚKZÚZ of the Czech Republic (Central Institute for Supervising and Testing in Agriculture CISTA). The tested genotypes were described using brewing tests. Regarding the character of the tested hop varieties, there was chosen a uniform and simple infusion recipe with a top fermentation and dry hopping. The final beer samples were evaluated using chemical and sensorial analyses focusing on a hop aroma. All beer samples were rated as very good, the overall impression of the samples on the scale of 1 to 9 ranged from 2.9 to 3.1. The hop aroma and also bitterness character of the final beer samples were evaluated of high quality. Depending on the hop profile of the beer samples, there were suggested beer styles where the given varieties can be successfully used. These results indicate a high potential of these varieties for the use in brewing practice. Finally, the probability of perceiving a particular hop aroma in beer given by perceiving the aroma in hops was determined by Bayes’ theorem. It was found that probability particularly for spicy, resinous, herbal, citrusy, floral, fruity and grassy aroma was 100, 100, 100, 40, 38, 43, and 100%, respectively.
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