vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2018-2-144-149vguit-1768Research ArticleПищевая биотехнологияFood biotechnologyОбзор: сухое охмеление в пивоваренииReview: dry hopping in brewingНовиковаИ. В.NovikovaI. V.

д.т.н., профессор, кафедра технологии бродильных и сахаристых производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

Dr. Sci. (Engin.), professor, technologies of fermentation and sugar industries department, Revolution Av., 19 Voronezh, 394036, Russia

noviv@list.ruРукавицынП. В.RukavitsynP. V.

аспирант, кафедра технологии бродильных и сахаристых производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

graduate student, technologies of fermentation and sugar industries department, Revolution Av., 19 Voronezh, 394036, Russia

kafedra_tbisp@mail.ruМуравьевА. С.MuravevA. S.

к.т.н., инженер, отдел стандартизации и метрологии, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Ebgin.), engineer, department of metrology and standardization, Revolution Av., 19 Voronezh, 394036, Russia

hntrun@mail.ruВоронежский государственный университет инженерных технологийVoronezh state university of engineering technologies201814052018802144149Copyright © Новикова И.В., Рукавицын П.В., Муравьев А.С., 20182018Новикова И.В., Рукавицын П.В., Муравьев А.С.Novikova I.V., Rukavitsyn P.V., Muravev A.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/1768

Сухое охмеление определяется как добавление хмеля или хмелепродуктов на холодной стадии процесса пивоварения. Практика сухого охмеления в настоящее время используется во многих американских стилях пива (IPA, APA, ImperialStout), бельгийских (эли и трипели), традиционных британских (IPA, ExtraSpecialBitter), а также других стилях пива с развитой ароматической составляющей. К основным летучим горько-ароматическим компонентам хмеля относят терпены (мирцен, гумулен и бетакариофиллен), которые характеризуются «травянистым» ароматом. Также присутствуют линалоол и гераниол, которые придают цветочные и фруктовые ноты. Терпинеол и пинен вносят смолистый характер. В настоящее время разработаны специальные технологии внесения хмеля и соответствующее оборудование для сухого охмеления: с шишковым хмелем; хмелевой суспензией; с хмелевыми гранулами, полуавтоматические методы. Сухое охмеление проводится для увеличения «хмелевого» аромата пива и нашло применение благодаря возросшей популярности малого пивоварения в мире. Поскольку сухое охмеление производится при относительно низких температурах термическое разложение и улетучивание ароматических соединений значительно снижается. Это позволяет получить более высокую концентрацию этих соединений в готовом продукте. Источником ароматических свойств пива является полифенолы. В процессе сухого охмеления около "*"80–90% полифенолов извлекаются в течение первых 12 часов. Флаван-3-олы увеличивают воспринимаемую горечь и терпкость. Мономеры и олигомеры флаван-3-олов играют роль в стабильности вкуса, коллоидной стабильности и пеностойкости напитка, обладают антирадикальными и антиоксидантными свойствами.

Dry hopping defined as the addition of hops or hops-products at the cold stage of the brewing process. The practice of dry hopping is currently used in many American styles of beer (IPA, APA, Imperial Stout), Belgian (Ali and Tripoli), traditional British (IPA, Extra Special Bitter), as well as other styles of beer with a developed aromatic component. The main volatile bitter and aromatic components of hops include terpenes (myrcene, humulene and betacarotene), which are characterized by “herbaceous” aroma. There are also linalool and geraniol, which give floral and fruity notes. Terpineol and pinene are making a resinous character. Currently developed special technology, the introduction of hops and the appropriate equipment for dry hopping: flower hops; hop suspension; hop pellets; semi-automatic methods. Dry hopping carried out to increase the “hoppy” aroma of beer and found application due to the increased popularity of small brewing in the world. Since dry hopping performed at relatively low temperatures thermal decomposition and volatilization of aromatic compounds is significantly reduced. This results in a higher concentration of these compounds in the finished product. The source of the aromatic properties of the beer is the polyphenols. In the process of dry hopping about 80-90% of polyphenols extracted during the first 12 hours. Flavan-3-ols increases perceived bitterness and astringency. Monomers and oligomers of flavan-3-ol play a role in the stability of taste, colloidal stability and foam resistance of the drink, have antiradical and antioxidant properties.

сухое охмелениепивоварениефенольные соединенияdry hoppingbrewingphenolic compoundsReferencesBamforth C. W. Standards of brewing: A practical approach to consistency and excellence. BoulderColo.: BrewersPublications, 2002. №XI. P. 209.Bamforth C. W. Standards of brewing: A practical approach to consistency and excellence. BoulderColo.: BrewersPublications, 2002. no. XI. pp. 209Матвеева Н.А., Титов А.А. Применение технологии сухого охмеления в пивоварении // Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств». 2015. № 1. С. 111–118.Matveeva N. A., Titov A. A. The technology of dry hopping in brewing. Nauchnyizhurnal NIU ITMO. SeriyaProtsessyiapparatypishchevykhproizvodstv [The scientific journal ITMO. Series Processes and equipment for food production]. 2015. no. 1. pp. 111–118. (in Russian).Kunze W. TechnologieBrauer und M?lzer. Berlin: VLB Versuchs- und Lehranstaltf?rBrauerei, 2007. 1118 p.Kunze W., TechnologieBrauer und M?lzer, 9.,vollst. ?berarb. Aufl., 2007, VLB Versuchs- und Lehranstaltf?rBrauerei, Berlin. 1118 p.Карпенко Д.В., Позднякова И.Э. Повышение экстрактивности хмеля с помощью акустической обработки // Пиво и напитки. 2016. № 6. С. 46–49.Karpenko D.V., Pozdnyakova I.E. The increase of the extract content of hops with acoustic treatment. Pivoinapitki[Beer and drinks]. 2016. no. 6. pp. 46–49. (in Russian).Хмелевская А.В., Черчесова С.К., Компанцев А.А., Караева И.Т. Биологически активные вещества дикорастущего хмеля обыкновенного (Humuluslupulus L.), произрастающего в республике Северная Осетия-Алания // Известия Горского государственного аграрного университета. 2017. № 2. С. 195–198.Khmelevskaya A.V., Cherchesova S.K., Kompantsev A.A., Karaeva I.T. Biologically active substances of wild hops ordinary (Humuluslupulus L.) grown in the Republic of North Ossetia-Alania. Izvestiya Gorskogo gosudarstvennogo agrarnogouniversiteta [News of Gorsky state agrarian University]. 2017. no. 2. pp. 195–198. (inRussian).Strong G. BJCP Beer Style Guidelines. 2015. 79 p.Strong G. BJCP Beer Style Guidelines, 2015.Zanoli P., Zavatti M. Pharmacognostic and pharmacological profile of Humuluslupulus L // Journal of Ethnopharmacology. 2008. V. 116. № 3. P. 383–396.Zanoli P., Zavatti M. Pharmacognostic and pharmacological profile of Humuluslupulus L. Journal of Ethnopharmacology, 2008, vol. 116, no. 3, pp. 383–396.Yamaguchi N., Satoh-Yamaguchi K., Ono M. In vitro evaluation of antibacterial, anticollagenase, and antioxidant activities of hop components (Humuluslupulus) addressing acne vulgaris // Phytomedicine : international journal of phytotherapy and phytopharmacology. 2009. V. 16. № 4. P. 369–376.Yamaguchi N., Satoh-Yamaguchi K., Ono M., In vitro evaluation of antibacterial, anticollagenase, and antioxidant activities of hop components (Humuluslupulus) addressing acne vulgaris, Phytomedicine international journal of phytotherapy and phytopharmacology, 2009, vol. 16, no. 4, pp. 369–376.Lermusieau G., Li?geois C., Collin S. Reducing power of hop cultivars and beer ageing // Food chemistry. 2001. V. 72. № 4. P. 413–418.Lermusieau G., Li?geois C., Collin S., Reducing power of hop cultivars and beer ageing, Food chemistry, 2001, vol. 72, no. 4, pp. 413–418.Aberl A., Coelhan M. Determination of volatile compounds in different hop varieties by headspace-trap GC/MS – in comparison with conventional hop essential oil analysis // Journal of agricultural and food chemistry. 2012. V. 60. № 11. P. 2785–2792.Aberl A., Coelhan M., Determination of volatile compounds in different hop varieties by headspace-trap GC/MS – in comparison with conventional hop essential oil analysis, Journal of agricultural and food chemistry, 2012, vol. 60, no. 11, pp. 2785–2792.Cibaka M.-L. K., Gros J., Nizet S., Collin S. Quantitation of selected terpenoids and mercaptans in the dual-purpose hop varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace // Journal of agricultural and food chemistry. 2015. V. 63. № 11. P. 3022–3030.Cibaka M.-L.K., Gros J., Nizet S., Collin S., Quantitation of selected terpenoids and mercaptans in the dual-purpose hop varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace, Journal of agricultural and food chemistry, 2015, vol. 63, no. 11, pp. 3022–3030.Katsiotist S.T., Langezaal C.R., Scheffer J.J.C., Verpoorte R. Comparative study of the essential oils from hops of various Humuluslupulus L. Cultivars // Flavour and Fragrance Journal. 1989. V. 4. P. 187–191.Katsiotist S.T., Langezaal C.R., Scheffer J.J.C., Verpoorte R. Comparative study of the essential oils from hops of various Humuluslupulus L. Cultivars, Flavour and Fragrance Journal, 1989, vol. 4, pp. 187–191.Wolfe P., Qian M. C., Shellhammer T. H. The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction. // Flavor Chemistry of Wine and Other Alcoholic Beverages. Washington, DC: American Chemical Society, 2012. P. 203–215.Wolfe P., Qian M.C., Shellhammer T.H. The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction. Flavor Chemistry of Wine and Other Alcoholic Beverages, ACS Symposium Series. American Chemical Society, Washington, 2015. vol. 1104. pp. 203–215.Hughes P. The Significance of Iso-?-Acids for Beer Quality Cambridge Prize Paper // Journal of the Institute of Brewing. 2000. V. 106. № 5. P. 271–276.Hughes P., The Significance of Iso-?-Acids for Beer Quality Cambridge Prize Paper, Journal of the Institute of Brewing, 2000, vol. 106, no. 5, pp. 271–276.Praet T., van Opstaele F., Jaskula-Goiris B., Aerts G., Cooman L. de. Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation // Cerevisia. 2012. V. 36. № 4. P. 125–132.Praet T., van Opstaele F., Jaskula-Goiris B., Aerts G. et al. Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation, Cerevisia, 2012, vol. 36, no. 4, pp. 125–132.Araki, S., Takashio, M. and Shinotsuka, K., A new parameter for determination of the extent of staling in beer // J. Am. Soc. Brew. Chem. 2002. № 60. P. 26-30.Araki S., Takashio M., Shinotsuka, K., A new parameter for determination of the extent of staling in beer. J. Am. Soc. Brew. Chem., 2002, no. 60, pp. 26-30.Bamforth C.Schonberger C. The processing of hops. // Brewing. CRC Press. 2006.Schonberger C. The processing of hops. Brewing. 2006.Haseleu G., Intelmann D., Hofmann T. Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer // Journal of agricultural and food chemistry. 2009. V. 57. № 16. P. 7480–7489.Haseleu G., Intelmann D., Hofmann T., Identification and RP-HPLC-ESI-MS/MS quantitation of bitter-tasting beta-acid transformation products in beer, Journal of agricultural and food chemistry, 2009, vol. 57, no. 16, pp. 7480–7489.Taniguchi Y., Matsukura Y., Ozaki H., Nishimura K. et al. Identification and Quantification of the Oxidation Products Derived from ?-Acids and ?-Acids During Storage of Hops (Humuluslupulus L.) // Journal of agricultural and food chemistry. 2013. V. 61. № 12. P. 3121–3130.Taniguchi Y., Matsukura Y., Ozaki H., Nishimura K. et al. Identification and Quantification of the Oxidation Products Derived from ?-Acids and ?-Acids During Storage of Hops (Humuluslupulus L.), Journal of agricultural and food chemistry, 2013, vol. 61, no. 12, pp. 3121–3130.Miky?ka A., Hrab?k M., Ha?kov? D., ?rogl J. The role of malt and hop polyphenols in beer quality, flavour and haze stability // Journal of the Institute of Brewing. 2002. V. 108. P. 78–85.Miky?ka A., Hrab?k M., Ha?kov? D., ?rogl J. The role of malt and hop polyphenols in beer quality, flavour and haze stability, Journal of the Institute of Brewing, 2002, vol. 108, pp. 78–85.Callemien D., Collin S. Use of RP-HPLC-ESI(–)-MS/MS to Differentiate Various Proanthocyanidin Isomers in Lager Beer Extracts // Journal of the American Society of Brewing Chemists. 2018. V. 66. № 2. P. 109–115.Callemien D., Collin S. Use of RP-HPLC-ESI(–)-MS/MS to Differentiate Various Proanthocyanidin Isomers in Lager Beer Extracts, Journal of the American Society of Brewing Chemists, 2018, vol. 66, no. 2, pp. 109–115.Jaskula-Goiris B., Goiris K., Syryn E., van Opstaele F. et al. The Use of Hop Polyphenols during Brewing to Improve Flavor Quality and Stability of Pilsner Beer // Journal of the American Society of Brewing Chemists. 2018. V. 72. № 3. P. 175–183.Jaskula-Goiris B., Goiris K., Syryn E., van Opstaele F. et al. The Use of Hop Polyphenols during Brewing to Improve Flavor Quality and Stability of Pilsner Beer, Journal of the American Society of Brewing Chemists, 2018, vol. 72, no. 3, pp. 175–183.McLaughlin I. R., Lederer C., Shellhammer T. H. Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material // Journal of the American Society of Brewing Chemists. 2018. V. 66. № 3. P. 174–183.McLaughlin I.R., Lederer C., Shellhammer T.H. Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material, Journal of the American Society of Brewing Chemists, 2018, vol. 66, no. 3, pp. 174–183.Delcour J. A., Schoeters M. M., Meysman E. W., Dondeyne P., Moerman E. The intrinsic influence of catechins and procyanidins on beer haze formation // Journal of the Institute of Brewing. 1984. V. 90. № 6. P. 381–384.Delcour J.A., Schoeters M.M., Meysman E.W., Dondeyne P. et al. The intrinsic influence of catechins and procyanidins on beer haze formation, Journal of the Institute of Brewing, 1984, vol. 90, no. 6, pp. 381–384.Plumb G. W., Pascual-Teresa S. de, Santos-Buelga C., Cheynier V. et al. Antioxidant properties of catechins and proanthocyanidins: Effect of polymerisation, galloylation and glycosylation // Free radical research. 1998. V. 29. № 4. P. 351–358.Plumb G.W., Pascual-Teresa S. de, Santos-Buelga C., Cheynier V. et al. Antioxidant properties of catechins and proanthocyanidins. Effect of polymerisation, galloylation and glycosylation, Free radical research, 1998, vol. 29, no. 4, pp. 351–358.Aron P. M., Kennedy J. A. Flavan-3-ols: Nature, occurrence and biological activity // Molecular nutrition & food research. 2008. V. 52. № 1. P. 79–104.Aron P.M., Kennedy J.A., Flavan-3-ols. Nature, occurrence and biological activity, Molecular nutrition & food research, 2008, vol. 52, no. 1, pp. 79–104.Scott B. C., Butler J., Halliwell B., Aruoma O. I. Evaluation of the antioxidant actions of ferulic acid and catechins // Free radical research communications. 1993. V. 19. № 4. P. 241–253.Scott B.C., Butler J., Halliwell B., Aruoma O.I. et al. Evaluation of the antioxidant actions of ferulic acid and catechins, Free radical research communications, 1993, vol. 19, no. 4, pp. 241–253.Quifer-Rada P., Vallverd?-Queralt A., Mart?nez-Hu?lamo M., Chiva-Blanch G. et al. A comprehensive characterisation of beer polyphenols by high resolution mass spectrometry (LC-ESI-LTQ-Orbitrap-MS) // Food chemistry. 2015. V. 169. P. 336–343.Quifer-Rada P., Vallverd?-Queralt A., Mart?nez-Hu?lamo M., Chiva-Blanch G. et al .Comprehensive characterisation of beer polyphenols by high resolution mass spectrometry (LC-ESI-LTQ-Orbitrap-MS), Food chemistry, 2015, vol. 169, pp. 336–343.Garc?a A. A., Grande B. C., G?ndara J. S. Development of a rapid method based on solid-phase extraction and liquid chromatography with ultraviolet absorbance detection for the determination of polyphenols in alcohol-free beers // Journal of chromatography. A. 2004. V. 1054. №1-2. P. 175–180.Garc?a A.A., Grande B.C., G?ndara J.S. Development of a rapid method based on solid-phase extraction and liquid chromatography with ultraviolet absorbance detection for the determination of polyphenols in alcohol-free beers, Journal of chromatography. A, 2004, vol. 1054, no. 1-2, pp. 175–180.Hough J. S., Briggs D. E. Malting and brewing science. London: Chapman and Hall, 1981-1982. 540 p.Hough J.S., Briggs, D.E. Malting and brewing science, 2nd ed., London, Chapman and Hall, 1981-1982, 540 p.Матвеева Н.А., Титов А.А. Выбор сорта хмеля для технологии сухого охмеления // Научный журнал НИУ ИТМО. Серия: Процессы и аппараты пищевых производств. 2014. № 4. С. 120–125.Matveeva N.A., Titov A.A. The choice of hops for dry hopping. Nauchnyizhurnal NIU ITMO. Seriya: Protsessyiapparatypishchevykhproizvodstv [The scientific journal ITMO. Series Processes and equipment for food production]. 2014. no. 4. pp. 120–125. (in Russian).Bailey. The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped Beers // Technical Quarterly. 2009.Bailey, The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped Beers, Technical Quarterly, 2009.Barry S., Muggah E. M., McSweeney M. B., Walker S. A preliminary investigation into differences in hops’ aroma attributes // International Journal of Food Science & Technology. 2018. V. 53. № 3. P. 804–811.Barry S., Muggah E.M., McSweeney M.B., Walker S., A preliminary investigation into differences in hops’ aroma attributes, International Journal of Food Science & Technology, 2018, vol. 53, no. 3, pp. 804–811.Hahn C. D., Lafontaine S. R., Pereira C. B., Shellhammer T. H. Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers // Journal of agricultural and food chemistry. 2018. V. 66. № 13. P. 3505–3513.Hahn C.D., Lafontaine S.R., Pereira C.B., Shellhammer T.H. Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers, Journal of agricultural and food chemistry, 2018, vol. 66, no. 13, pp. 3505–3513.Bryant R. W., Cohen S. D. Characterization of Hop Acids in Spent Brewer's Yeast from Craft and Multinational Sources // Journal of the American Society of Brewing Chemists. 2018. V. 73. № 2. P. 159–164.Bryant R.W., Cohen S.D. Characterization of Hop Acids in Spent Brewer's Yeast from Craft and Multinational Sources, Journal of the American Society of Brewing Chemists, 2018, vol. 73, no. 2, pp. 159–164.Хоконова М. Б. Применение хмеля в пивоваренном производстве // Символ науки. 2015. №7-1.Khokonova M.B. The use of hops in the brewing industry. Simvolnauki [Science symbol]. 2015. no. 7-1. (in Russian).Бородулин Д. М., Иванец В. Н., Сафонова Е. А., Просин М. В. и др. Интенсификация процесса охмеления пивного сусла с применением роторно-пульсационного аппарата // ProcessesandFoodProductionEquipment. 2017. № 4.Borodulin D.M., Ivanets V.N., Safonova E.A., Prosin M.V. et al. The intensification of the process of the hopping of wort with the use of a rotary-pulsation apparatus. Processes and Food Production Equipment. 2017. no. 4. (in Russian).Рукавицын П.В., Новикова И.В., Коростелев А.В. Условия реализации способа "сухого" охмеления в пивопроизводстве. // Актуальные вопросы нутрициологии; биотехнологии и безопасности пищи материалы Всероссийской конференции молодых ученых с международным участием, 2017. С. 213–216.Rukavitsyn P.V., Novikova I.V., Korostelev A.V. Conditions for the implementation of the method of dry hopping in beer production Aktual'nye voprosy nutritsiologii; biotekhnologii I bezopasnosti pishchi materialy Vserossiiskoi konferentsii molodykh uchenykh s mezhdunarodnym uchastiem [Topical issues of nutrition; biotechnology and food safety materials of the all-Russian conference of young scientists with international participation], 2017, (in Russian).Рукавицын П.В., Новикова И.В., Коростелев А.В., Парашкин М.Ю. и др. Перспективы применения способа сухого охмеления в пивоварении. // Инновационные решения при производстве продуктов питания из растительного сырья Сборник научных статей и докладов II Международной научно-практической конференции (заочной). 2016. С. 105–109.Rukavitsyn P.V., Novikova I.V., Korostelev A.V., ParashkinM.Yu. et al. Prospects of application of method of dry hopping in brewing. Innovatsionnye resheniya priproizvodstve produktov pitaniya I zrastitel'nog osyr'ya Sbornik nauchnykh stateiido kladov II Mezhdunarodnoi nauchno-prakticheskoi konferentsii (zaochnoi) [Innovative solutions for the production of food products from vegetable raw materials the Collection of scientific articles and reports of the II International scientific-practical conference (in absentia)]. 2016. (in Russian).vanOpstaele F., Rouck G. de, Clippeleer J. de, Aerts G. et al. Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers // Cerevisia. 2011. V. 36. № 2. P. 47–59.van Opstaele F., Rouck G. de, Clippeleer J. de, Aerts G. et al. Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers, Cerevisia, 2011, vol. 36, no. 2, pp. 47–59.Podeszwa T., Harasymm J. New methods of hopping dryhopping and their impact on sensory properties of beer // Acta Innovations. 2016. № 21. P. 79–86.Podeszwa T., Harasymm Joanna, New methods of hopping dryhopping and their impact on sensory properties of beer, Acta Innovations, 2016, no. 21, pp. 79–86..

The authors declare that there are no conflicts of interest present.