MARIKO ISHIMARU (1), Takako Inui (1), Kaneo Oka (1), Nobuyuki Fukui (1)
(1) Suntory Liquors Ltd., Beer Development Department, Mishima-gun, Osaka, Japan
Linalool is an important hop aroma compound in beer. Therefore, it is
essential to control the concentration of linalool in beer for
achieving the target quality, particularly the hop aroma, stably. In
order to rationalize the factors which may affect the concentration of
linalool during the boiling process, we have carried out model boiling
tests under various conditions as follows: 1) the timing of the late
hopping, 2) the gravity of the wort, 3) the pH of the wort, and 4) the
malt ratio of the wort. The concentration of linalool in the boiled wort
was analyzed. We also have focused on hop aroma compounds other than
linalool to evaluate their organoleptic characteristics in beers. The
isomerization rate of the α-acids and the amount of hop bitter compounds
were also examined carefully, because we have observed a case where the
isomerization of the α-acid was incomplete as a result of insufficient
boiling time. From this information, it is suggested that the
characteristics and the intensity of the hop aroma in beer would be
controllable by adjusting hop boiling conditions.
Mariko Ishimaru received her M.S. degree from the Department of
Agriculture, Kyushu University, and has been engaged in research on the
improvement beer quality through hop science at the Beer Development
Department of Suntory Liquors Ltd. since 2008.
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