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Fundamentals of beer and hop chemistry
Open accessAbstract
Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.
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Citations
Cited by
Beer constituents as potential cancer chemopreventive agents
Gerhäuser, C. (2005) · European Journal of Cancer · doi:10.1016/j.ejca.2005.04.012 · Cited by 408
Hop ( Humulus lupulus )-Derived Bitter Acids as Multipotent Bioactive Compounds
Van Cleemput, M., Cattoor, K., De Bosscher, K., Haegeman, G., De Keukeleire, D., & Heyerick, A. (2009) · Journal of Natural Products · doi:10.1021/np800740m · Cited by 263
Self-citation
Metadata
- Authors
- De Keukeleire, D.
- Venue
- Química Nova
- Publisher
- FapUNIFESP (SciELO)
- Published
- 2000-02
- Volume
- 23
- Issue
- 1
- Pages
- 108-112
- ISSN
- 0100-4042 (ISSN-L)
- OpenAlex
- W2069742713
- Cited by
- 275
- References
- 0
- FWCI
- 0.26
- Type
- journal article
- Language
- en
- Open access
- gold
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- De Keukeleire, D. (2000). Fundamentals of beer and hop chemistry. Química Nova. https://doi.org/10.1590/s0100-40422000000100019
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
