Effect of dry hopping on the oxidative stability of beer

Olga Hrabia; Maciej Ditrych; Aneta Ciosek; Katarzyna Fulara; Mogens Larsen Andersen; Aleksander Poreda

doi:10.1016/j.foodchem.2022.133480

Effect of dry hopping on the oxidative stability of beer

Food Chem. 2022 Nov 15:394:133480. doi: 10.1016/j.foodchem.2022.133480. Epub 2022 Jun 13.

Authors

Olga Hrabia¹, Maciej Ditrych², Aneta Ciosek³, Katarzyna Fulara³, Mogens Larsen Andersen⁴, Aleksander Poreda³

Affiliations

¹ Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland. Electronic address: o.hrabia@urk.edu.pl.
² Department of Microbial and Molecular Systems (M(2)S) Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.
³ Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
⁴ Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark.

PMID: 35717916
DOI: 10.1016/j.foodchem.2022.133480

Abstract

Electron spin resonance (ESR) spectroscopy was used todeterminethe effect of dry hopping on the oxidative stability and antioxidative potential of beer.Commercial beerwasdry-hopped at 5 °C and 20 °Cwith six hop varieties (Polish and American). The rate of radical formation and lag time were found to depend on the variety of hop used. An increase in the lag time and a decrease in the rate of radical formation occurred when dry-hopping was performed at 20 °C for all hop varieties (at 5 °C in some varieties). The lag time had a strong correlation with the TPC (total polyphenols content) in beer. The rate of radical formation was correlated with the iron content of the beer. A decrease in iron concentration was observed after dry-hopping at 20 °C. Overall, the evaluation of free radical formation using ESR is useful for predicting oxidative changes in beer during storage.

Keywords: Beer; Dry-hopping; ESR spectroscopy; Metal ions; Oxidative stability.

MeSH terms

Beer* / analysis
Humulus* / chemistry
Iron
Oxidation-Reduction
Oxidative Stress

Substances

Iron