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Lupulo

Hops are one of the main ingredients in beer besides water, malt and sugar. They provide bitterness, aroma and contribute to biological, colloidal and foam stability. Only female hop plants are used for beer production. Common hop varieties used in beer include Hallertau, Tettnang, Cascade, Willamette, Golding and Fuggle. Hop alpha acids and essential oils contribute bitterness and aroma to beer but are lost during the brewing process through isomerization, precipitation and filtration.

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Mitzy Torres
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35 views31 pages

Lupulo

Hops are one of the main ingredients in beer besides water, malt and sugar. They provide bitterness, aroma and contribute to biological, colloidal and foam stability. Only female hop plants are used for beer production. Common hop varieties used in beer include Hallertau, Tettnang, Cascade, Willamette, Golding and Fuggle. Hop alpha acids and essential oils contribute bitterness and aroma to beer but are lost during the brewing process through isomerization, precipitation and filtration.

Uploaded by

Mitzy Torres
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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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
Composición

Hopoils 0.4-
Polyphenols
Total resins 2.0%
4-14%
10-25% 1%
12%
23%

Protein 12-
22%
Water 10% 20%
10%

Other
substances
22-34%
34%
Variedades Alemanas

Tettnang Hallertau

Hersbruck Perle
Variedades US

Liberty (aroma) Mt-Hood (aroma)

Cascade (bitter) Willamette (bitter)


Variedades en UK

Golding (aroma) Fuggle (aroma-bitter)


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BA Malt
Utilization as f(T) at 1.050

0.300
0.250
Utiliization

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

0.200
0.150
0.100
0.050
0.000
1.020 1.040 1.060 1.080 1.100 1.120 1.140
Boil Gravity
Uso de lúpulo tradicional
• Isomerización del • Amargor.
lúpulo. • Coagulación de
• Aporte de polifenoles proteinas en el hervido.
• Los aceites son • Flavor y sabor.
responsables del aroma
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)
• Coagulación en la fermentación.
• Isomerización 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.
Isomerización

Structure of Alpha -------------- Structure of Iso-Alpha


Oxidación

• Deterioro del Flavor • Oxidación de los


– Astringencia fenoles
– Disminuye el amargor – Estabilidad coloidal.
– Sabor a queso.
Light reaction of Humulones
• Deterioration of flavour
profile
– Skunky or light struck
flavour
Valor de Amargo
• Cálculos
– alpha-acids are 9 times more bitter than beta-
fraction (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 ß/9 can be neglected
in the calculation of fresh hops
Hop products

Diagrammtitel

Natural Hops

Powder Extract Hop Extract Powder

Normal Powder Enriched Powder Isomerized Powder Powder + Extract Extract - KG (SiO2)
Pellets Type 90 Pellets Type 45
Reduced Isomerized Products
Diagrammtitel

Co2- Extract

Isomerized Pure E. ß-acids


Hydration Hydration, Oxydation, Isomerization

Tetrahydro-iso-alpha-acids
• Protection against light struck flavour
• 3-Methyl-2-buten-1-thiol
• Foam enhancing
Pérdidas de amargor

100 % 50 % 50 % 40 % 30 %
Pellet Mosto frío Cerveza

Isomerización pH baja


Trub Caliente Precicipitación
Trub frío Filtración
Lupulo
• Alfa acidos: Humulone, Cohumulone,
Adhumulone.
• Beta acidos: Lupulone, Colupulone y
adlupulone.
• Aceites esenciales: Myrcene, Humulene
caryopilene, Farmacene.

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BA Malt
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)

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BA Malt
Lupulo
Oil Mircene Humulene Caryopilene Ratio Alfa Cohumulone
Noble 0.5-1.5 <50% +++ 3,0 <6
Cascade 1.15 52 13 4,5 2,9 6 20
Hallertau 0.8 39.5 34 11 4,0 4.5 13
Fuggle 0.95 45 23 8 2,9
Amargo
Nugget 1.95 55 17 8,5 2,0 12 23
Galena 1.05 57 12 4 3,0 12 28

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BA Malt
Lupulo: Perdida de Resina

Depende de:
• La variedad.
• Temperatura de almacenamiento.
• Oxigeno.
• Tiempo.

www.ba-malt.com.ar
BA Malt
Lupulo: Variedades
Humulene / mircene

Hallertau 2.22

Saaz 1,89

Fuggle 1,44

Cascade 0,28

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BA Malt
Lupulo: Perdida de Resina

Temperatura % Perdida
20C 65
2C 35
-5C 26

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BA Malt

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