Modern Methods of Using HopProducts in Brewing
https://doi.org/10.36107/spfp.2020.328
Abstract
The article is devoted to the study of global trends in the hope use with various organoleptic and physico-chemical properties, as well as hop processing products, which is relevant due to the lack of such experience in the domestic industry, volhe presented analytical study aimed at theoretically substantiating and searching for the main directions in the development of technology for processing hop products, as well as identifying the advantages and disadvantages when used in brewing. Analysis of the studied scientific data showed that various types of hops are used in the industry - starting from genetically modified with different levels of aromatic and bitter substances, and various fruit, flower and herbal aromas, which expands the range of brewing products. Many patents related to the technology of isomerized extracts, as well as other products of the processing of hops and its wastes, have been identified, volhe main conclusion that followed the analysis of the revealed scientific literature is that the innovative developments of various countries of the world, mainly the U.A.and Europe, are aimed at obtaining soluble extracts enriched with a certain compound, which is depleted in composition compared to hops and requires additional hop processing products. On the other hand, the researchers are trying to reduce losses from the disposal of brewer’s spent hope and use it to extract useful compounds that remained in it after use, volhe main conclusion of the presented analytical review is the need for a competent combination in the use of traditional hops and new types of raw materials presented on the market of the brewing industry.
About the Authors
M. Gernet
All-Russian Research Institute of Brewing, Non-alcoholic and Wine-Making Industry – a branch of the Federal State Budgetary Scientific Institution "Federal Scientific Center for Food Systems named after V.M. Gorbatov" RAS
Russian Federation
Russian Federation
Marina V. Gernet
7, Rossolimo str., Moscow, 119021
I. Gribkova
All-Russian Research Institute of Brewing, Non-alcoholic and Wine-Making Industry – a branch of the Federal State Budgetary Scientific Institution "Federal Scientific Center for Food Systems named after V.M. Gorbatov" RAS
Russian Federation
Russian Federation
Irina N. Gribkova
7, Rossolimo str., Moscow, 119021
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Review
For citations:
Gernet M., Gribkova I. Modern Methods of Using HopProducts in Brewing. Storage and Processing of Farm Products. 2020;(4):34-42. (In Russ.) https://doi.org/10.36107/spfp.2020.328
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