Lupulo
Hops - spice of the beer
besides water, malt and sugar hops are the
main ingredients of beer
bitter aroma
increase of
biological stability
colloidal stability
foam stability
only female plants are used for beer
production (higher yields in growing)
Cultivo
Cultivo
Conos
Conos & Lupulina
Composicin
Total resins
10-25%
23%
Hopoils 0.4Polyphenols
2.0%
4-14%
1%
12%
Protein 1222%
20%
Water 10%
10%
Other
substances
22-34%
34%
Variedades Alemanas
Tettnang
Hersbruck
Hallertau
Perle
Variedades US
Liberty (aroma)
Cascade (bitter)
Mt-Hood (aroma)
Willamette (bitter)
Variedades en UK
Golding (aroma)
Fuggle (aroma-bitter)
BA Malt
[Link]
BA Malt
[Link]
BA Malt
[Link]
Utilization as f(T) at 1.050
0.300
0.200
0.150
0.100
0.050
0.000
0
10
20
30
40
50
60
70
80
90 100
Time (minutes)
Utilization as f(G) at 60 minutes
0.300
0.250
Utilization
Utiliization
0.250
0.200
0.150
0.100
0.050
0.000
1.020
1.040
1.060
1.080
1.100
Boil Gravity
1.120
1.140
Uso de lpulo tradicional
Isomerizacin del
lpulo.
Aporte de polifenoles
Los aceites son
responsables del aroma
Amargor.
Coagulacin de
proteinas en el hervido.
Flavor y sabor.
Humulones
melting point 65 C
Baja solubilidad en agua
480 ppm (pH 5,9 and 100 C)
84 ppm (pH 5,2 and 100 C)
Coagulacin en la fermentacin.
Isomerizacin en iso-humulones
Alta solubilidad
2000 ppm (at pH 3,4 and 100 C)
Lupulones
melting point 92 C
Sin solubilidad.
No aportan amargor.
Productos oxidados
son solubles.
Isomerizacin
Structure of Alpha
-------------- Structure of Iso-Alpha
Oxidacin
Deterioro del Flavor
Astringencia
Disminuye el amargor
Sabor a queso.
Oxidacin de los
fenoles
Estabilidad coloidal.
Light reaction of Humulones
Deterioration of flavour
profile
Skunky or light struck
flavour
Valor de Amargo
Clculos
alpha-acids are 9 times more bitter than betafraction (beta-acids + soft resins)
hard resins do not have any bitter impact
IBU= alpha-acids + beta-fraction/9
beta fraction in fresh hops is approx. 10
%, which means /9 can be neglected
in the calculation of fresh hops
Hop products
Diagrammtitel
Natural Hops
Powder
Normal Powder
Pellets Type 90
Enriched Powder
Pellets Type 45
Extract
Isomerized Powder
Hop Extract Powder
Powder + Extract
Extract - KG (SiO2)
Reduced Isomerized Products
Diagrammtitel
Co2- Extract
Isomerized Pure E.
Hydration
-acids
Hydration, Oxydation, Isomerization
Tetrahydro-iso-alpha-acids
Protection against light struck flavour
3-Methyl-2-buten-1-thiol
Foam enhancing
Prdidas de amargor
100 %
Pellet
50 %
50 %
40 %
Mosto fro
Isomerizacin
Trub Caliente
Trub fro
30 %
Cerveza
pH baja
Precicipitacin
Filtracin
Lupulo
Alfa acidos: Humulone, Cohumulone,
Adhumulone.
Beta acidos: Lupulone, Colupulone y
adlupulone.
Aceites esenciales: Myrcene, Humulene
caryopilene, Farmacene.
BA Malt
[Link]
Lupulo: Aromaticos Nobles
Bajo contenido de mirceno (menos del 50%
del aceite total).
Bajo cohumulona.
Alfa acidos menores a 6%.
Relacion Alfa / Beta cercana a 1.
Aceites esenciales entre 0.5 y 1.5%.
Alta relacion humulene / carypilene.(flavor)
BA Malt
[Link]
Lupulo
Noble
Cascade
Hallertau
Fuggle
Amargo
Nugget
Galena
Oil Mircene Humulene Caryopilene Ratio Alfa Cohumulone
0.5-1.5 <50% +++
3,0 <6
1.15 52
13
4,5
2,9 6
20
0.8 39.5
34
11
4,0 4.5
13
0.95 45
23
8
2,9
1.95
1.05
BA Malt
55
57
17
12
8,5
4
2,0 12
3,0 12
[Link]
23
28
BA Malt
[Link]
Lupulo: Perdida de Resina
Depende de:
La variedad.
Temperatura de almacenamiento.
Oxigeno.
Tiempo.
BA Malt
[Link]
Lupulo: Variedades
Humulene / mircene
Hallertau
2.22
Saaz
1,89
Fuggle
1,44
Cascade
0,28
BA Malt
[Link]
Lupulo: Perdida de Resina
Temperatura
20C
2C
-5C
BA Malt
% Perdida
65
35
26
[Link]