SUMMARY
Quality control of beer hopped with reduced isomerised products
The traditional method for measuring bitterness in beer by UV absorbance (ASBC 9.6) remains a viable quality control method for normally hopped beer. However, after reduction of isoalpha acids specific absorptivity of active components change and HPLC analysis shows to be a reliable method for quality control of these materials. This work is intended to adapt mathematically the ASBC (American Society of Brewing Chemist) spectrophotometrical method and to evaluate an HPLC method to control the composition of different commercial reduced isomerised products added to unhopped wort and partially kettle hopped beer. The results we obtained showed that the HPLC method is reliable for quality control of reduced isomerised products and that the traditional spectrophotometrical method is viable for quality control of beer, also using reduced isomerised products as far as an adequate factor is used.

Key words: Hops, Humulus lupulus, beer.



Recibido: 22/12/1997
Aceptado: 17/07/1998

HOME > EDICIONES > Año 1998, Volumen 48 - Número 3 Ir al principio

PRIVACIDAD | ACCESIBILIDAD ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83 Sociedad Latinoamericana de Nutrición Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0 Urbanización Santa María, primera transversal, No. 417-214, Planta Alta Tele-Fax: (+58-212) 283.8618 E-mail info@alanrevista.org Código Postal: 1070 Caracas - Venezuela