Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer
Hops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering residues that disqualify them as animal feed or o...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Resources |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2079-9276/14/1/2 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832587565231767552 |
|---|---|
| author | Cesar I. Mejia-Llontop Carlos E. Tirado-Rodríguez Alanis Acosta-Baca Maylee Aguayo-Flores Manuel Ascate-Pasos Carmen Ayala-Jara Gilbert Rodriguez Eudes Villanueva Elza Aguirre |
| author_facet | Cesar I. Mejia-Llontop Carlos E. Tirado-Rodríguez Alanis Acosta-Baca Maylee Aguayo-Flores Manuel Ascate-Pasos Carmen Ayala-Jara Gilbert Rodriguez Eudes Villanueva Elza Aguirre |
| author_sort | Cesar I. Mejia-Llontop |
| collection | DOAJ |
| description | Hops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering residues that disqualify them as animal feed or other products. The purpose of this research was to reuse four varieties of hop waste (Citra, Mosaic, Hallertau Blanc, and Mandarina Bavaria) through a repalletization process with the objective of integrating them into a new craft beer brewing process. Chemical properties such as the phenolic content, antioxidant capacity, and α- and β-acids were significantly reduced (<i>p</i> < 0.05) due to the reuse of the repelletized hops, leading to a decrease in the bitterness levels in all of the craft beers brewed with dry-hop residues. Finally, the sensory study conducted with non-habitual craft beer consumers revealed significant general acceptability for beers brewed with repelletized dry-hop residues (Mandarina Bavaria, Citra, and Mosaic). The reuse of hop residues for brewing presents a promising opportunity for further development in the food industry. |
| format | Article |
| id | doaj-art-483f283092b9485a97659c71b783b520 |
| institution | Kabale University |
| issn | 2079-9276 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Resources |
| spelling | doaj-art-483f283092b9485a97659c71b783b5202025-01-24T13:48:13ZengMDPI AGResources2079-92762024-12-01141210.3390/resources14010002Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft BeerCesar I. Mejia-Llontop0Carlos E. Tirado-Rodríguez1Alanis Acosta-Baca2Maylee Aguayo-Flores3Manuel Ascate-Pasos4Carmen Ayala-Jara5Gilbert Rodriguez6Eudes Villanueva7Elza Aguirre8Laboratorio de Microbiología y Toxicología de Productos Agroindustriales, Universidad Nacional del Santa (UNS), Urb. Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, PeruLaboratorio de Microbiología y Toxicología de Productos Agroindustriales, Universidad Nacional del Santa (UNS), Urb. Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, PeruEscuela Profesional de Ingeniería Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, PeruEscuela Profesional de Ingeniería Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, PeruInstituto de Investigación Tecnológica Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, PeruDepartment of Pharmacotechnics, Faculty of Pharmacy and Biochemistry, Universidad Nacional de Trujillo (UNT), Juan Pablo II Av., Trujillo 13008, PeruFacultad de Ingeniería, Universidad Nacional del Santa (UNS), Urb. Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, PeruDepartamento Académico de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo (UNAT), Jr. Bolognesi Nro. 418, Pampas, Huancavelica 09156, PeruInstituto de Investigación Tecnológica Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, PeruHops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering residues that disqualify them as animal feed or other products. The purpose of this research was to reuse four varieties of hop waste (Citra, Mosaic, Hallertau Blanc, and Mandarina Bavaria) through a repalletization process with the objective of integrating them into a new craft beer brewing process. Chemical properties such as the phenolic content, antioxidant capacity, and α- and β-acids were significantly reduced (<i>p</i> < 0.05) due to the reuse of the repelletized hops, leading to a decrease in the bitterness levels in all of the craft beers brewed with dry-hop residues. Finally, the sensory study conducted with non-habitual craft beer consumers revealed significant general acceptability for beers brewed with repelletized dry-hop residues (Mandarina Bavaria, Citra, and Mosaic). The reuse of hop residues for brewing presents a promising opportunity for further development in the food industry.https://www.mdpi.com/2079-9276/14/1/2craft beerHPLCaromaflavorbitterness |
| spellingShingle | Cesar I. Mejia-Llontop Carlos E. Tirado-Rodríguez Alanis Acosta-Baca Maylee Aguayo-Flores Manuel Ascate-Pasos Carmen Ayala-Jara Gilbert Rodriguez Eudes Villanueva Elza Aguirre Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer Resources craft beer HPLC aroma flavor bitterness |
| title | Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer |
| title_full | Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer |
| title_fullStr | Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer |
| title_full_unstemmed | Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer |
| title_short | Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer |
| title_sort | impact of hop residue reuse on the chemical and sensory properties of craft beer |
| topic | craft beer HPLC aroma flavor bitterness |
| url | https://www.mdpi.com/2079-9276/14/1/2 |
| work_keys_str_mv | AT cesarimejiallontop impactofhopresiduereuseonthechemicalandsensorypropertiesofcraftbeer AT carlosetiradorodriguez impactofhopresiduereuseonthechemicalandsensorypropertiesofcraftbeer AT alanisacostabaca impactofhopresiduereuseonthechemicalandsensorypropertiesofcraftbeer AT mayleeaguayoflores impactofhopresiduereuseonthechemicalandsensorypropertiesofcraftbeer AT manuelascatepasos impactofhopresiduereuseonthechemicalandsensorypropertiesofcraftbeer AT carmenayalajara impactofhopresiduereuseonthechemicalandsensorypropertiesofcraftbeer AT gilbertrodriguez impactofhopresiduereuseonthechemicalandsensorypropertiesofcraftbeer AT eudesvillanueva impactofhopresiduereuseonthechemicalandsensorypropertiesofcraftbeer AT elzaaguirre impactofhopresiduereuseonthechemicalandsensorypropertiesofcraftbeer |