Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Craft Beer Brewing
2.3. Repelletizing of Dry-Hop Residues
2.4. Chemical Characterization
2.5. Determination of α- and β-Acids by HPLC
2.6. Determination of Total Phenolic Compounds
2.7. Antioxidant Capacity
2.8. Determination of International Bitterness Units (IBUs)
2.9. Sensory Analysis
2.10. Statistical Analysis
3. Results and Discussion
3.1. Characterization of Hop Residues
3.2. Total Phenolic Compounds and Antioxidant Capacity
3.3. IBU Values in Craft Beers and Content of α- and β-Total Acids in Hop Residues
3.4. Sensory Attributes Evaluation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Hop | Moisture | Ashes * | Proteins * | Fat * | Carbohydrates * |
---|---|---|---|---|---|
CH | 7.826 ± 0.058 g | 3.564 ± 0.100 c | 20.429 ± 0.252 b | 6.743 ± 0.153 a | 69.624 ± 0.137 cd |
L1 | 62.961 ± 0.002 a | 2.674 ± 0.066 d | 20.221 ± 0.250 b | 5.592 ± 0.156 abc | 71.412 ± 0.150 ab |
R1 | 9.801 ± 0.002 e | 1.822 ± 0.002 e | 21.981 ± 0.268 a | 4.781 ± 0.156 bc | 71.534 ± 0.700 a |
L2 | 60.296 ± 0.002 c | 4.025 ± 0.016 a | 20.354 ± 0.288 b | 6.888 ± 0.161 a | 68.733 ± 0.453 d |
R2 | 6.918 ± 0.000 h | 4.080 ± 0.009 a | 21.863 ± 0.321 ab | 4.009 ± 1.639 c | 70.420± 0.418 abc |
L3 | 64.587 ± 0.004 b | 3.800± 0.020 b | 21.180 ± 0.209 b | 6.288 ± 0.158 ab | 69.623 ± 0.497 cd |
R3 | 8.866 ± 0.002 f | 4.155 ± 0.003 a | 20.324 ± 0.161 b | 6.167 ± 0.210 ab | 69.458 ± 0.388 cd |
L4 | 59.339 ± 0.001 d | 1.790 ± 0.017 e | 21.069 ± 0.386 a | 6.058 ± 0.213 ab | 70.171 ± 0.683 bc |
R4 | 7.747 ± 0.000 g | 3.623 ± 0.006 c | 20.289 ± 0.215 ab | 5.381 ± 0.053 abc | 69.927 ± 0.339 cd |
Hop | Total Phenolic Compounds (mg GAE/100 g) * | Antioxidant Capacity (μmol Trolox/g) * |
---|---|---|
CH | 229.333 ± 0.751 a | 496.467 ± 2.060 ab |
C1 | 216.023 ± 4.240 b | 504.963 ± 17.589 a |
R1 | 121.583 ± 1.178 c | 286.269 ± 24.125 c |
C2 | 227.135 ± 1.373 a | 463.669 ± 7.699 a |
R2 | 123.802 ± 4.685 c | 343.669 ± 19.558 b |
C3 | 221.288 ± 2.603 ab | 326.449 ± 14.713 bc |
R3 | 121.940 ± 5.517 c | 148.509 ± 10.090 d |
C4 | 214.792 ± 4.215 b | 348.835 ± 9.588 b |
R4 | 118.138 ± 1.319 c | 328.171 ± 10.754 bc |
Beer | IBU (mg/L) |
---|---|
CH | 17.290 ± 4.079 d |
C1 | 41.197 ± 5.799 a |
C2 | 40.588 ± 3.727 ab |
C3 | 27.427 ± 1.106 cd |
C4 | 29.255 ± 3.499 bc |
R1 | 28.342 ± 2.921 cd |
R2 | 18.095 ± 5.031 cd |
R3 | 23.998 ± 3.935 cd |
R4 | 26.407 ± 5.212 cd |
Hop | α-Acids * | β-Acids * | ||
---|---|---|---|---|
Cohumulone | N+adhumulone | Colupulone | N+adlupulone | |
CH | 0.052 ± 0.000 a | 0.001 ± 0.000 i | 0.077 ± 0.002 a | 0.084 ± 0.000 a |
C1 | 0.033 ± 0.001 a | 0.167 ± 0.001 a | 0.057 ± 0.001 b | 0.067 ± 0.002 b |
C2 | 0.024 ± 0.001 f | 0.028 ± 0.000 d | 0.019 ± 0.000 f | 0.039 ± 0.001 f |
C3 | 0.049 ± 0.002 b | 0.062 ± 0.001 b | 0.025 ± 0.001 e | 0.047 ± 0.003 e |
C4 | 0.027 ± 0.001 e | 0.030 ± 0.002 d | 0.031 ± 0.001 c | 0.062 ± 0.001 c |
L1 | 0.018 ± 0.001 g | 0.024 ± 0.000 f | 0.025 ± 0.000 e | 0.034 ± 0.001 g |
L2 | 0.011 ± 0.001 h | 0.029 ± 0.002 de | 0.006 ± 0.000 g | 0.012 ± 0.000 h |
L3 | 0.030 ± 0.001 d | 0.035 ± 0.001 c | 0.029 ± 0.001 d | 0.031 ± 0.001 g |
L4 | 0.023 ± 0.001 f | 0.026 ± 0.001 ef | 0.026 ± 0.002 e | 0.055 ± 0.001 d |
R1 | 0.009 ± 0.001 h | 0.013 ± 0.001 g | 0.001 ± 0.001 h | 0.002 ± 0.001 i |
R2 | 0.011 ± 0.001 h | 0.011 ± 0.001 g | 0.000 ± 0.000 h | 0.000 ± 0.000 i |
R3 | 0.023 ± 0.001 f | 0.000 ± 0.000 i | 0.001 ± 0.001 h | 0.002 ± 0.001 i |
R4 | 0.005 ± 0.001 i | 0.004 ± 0.001 h | 0.000 ± 0.001 h | 0.000 ± 0.000 i |
Characteristics | Beer | ||||||||
---|---|---|---|---|---|---|---|---|---|
CH | C1 | C2 | C3 | C4 | R1 | R2 | R3 | R4 | |
General acceptability | 6.87 ± 1.45 a | 4.26 ± 1.91 d | 4.42 ± 2.03 d | 5.98 ± 1.72 ab | 5.86 ± 1.87 bc | 6.84 ± 1.78 a | 6.55 ± 1.36 ab | 6.49 ± 0.99 ab | 5.02 ± 1.06 cd |
Aroma | 6.53 ± 1.34 a | 5.26 ± 1.87 b | 4.94 ± 1.88 b | 5.84 ± 1.93 ab | 5.68 ± 1.93 ab | 5.35 ± 2.00 b | 5.55 ± 1.38 b | 5.65 ± 1.21 ab | 5.43 ± 1.18 b |
Color | 6.76 ± 1.41 a | 5.98 ± 1.14 abcd | 5.39 ± 1.45 d | 6.26 ± 1.67 abc | 6.44 ± 1.30 ab | 6.29 ± 1.97 abc | 5.76 ± 1.55 bcd | 5.79 ± 0.89 bcd | 5.52 ± 1.21 cd |
Turbidity | 5.45 ± 1.72 abc | 4.97 ± 1.57 bc | 4.96 ± 1.59 bc | 5.78 ± 1.69 ab | 6.01 ± 1.90 a | 5.46 ± 2.38 abc | 5.67 ± 1.67 abc | 5.98 ± 1.41 a | 4.60 ± 1.51 c |
Carbonation | 5.99 ± 1.65 a | 5.77 ± 1.74 ab | 5.08 ± 1.85 abcd | 5.34 ± 1.90 abcd | 4.89 ± 1.79 bcd | 4.73 ± 1.73 d | 5.69 ± 1.66 abc | 5.64 ± 1.31 abcd | 4.78 ± 1.21 cd |
Foam | 6.30 ± 1.67 a | 5.70 ± 1.59 ab | 5.11 ± 1.93 b | 5.10 ± 1.77 b | 5.05 ± 1.54 b | 5.15 ± 1.24 b | 5.56 ± 1.60 ab | 5.67 ± 0.99 ab | 5.04 ± 1.00 b |
Bitterness | 5.56 ± 1.47 bcd | 6.08 ± 2.23 ab | 6.68 ± 1.67 a | 5.62 ± 1.73 bcd | 5.55 ± 1.59 bcd | 5.16 ± 1.40 cd | 5.67 ± 1.29 bcd | 5.92 ± 1.31 abc | 4.98 ± 1.26 d |
Sweetness | 4.64 ± 1.40 ab | 3.23 ± 1.68d | 3.40 ± 1.67 cd | 4.18 ± 1.74 bc | 3.81 ± 1.67 bcd | 5.10 ± 1.32 a | 4.87 ± 1.38 ab | 5.18 ± 1.40 a | 4.13 ± 1.17 bc |
Hops flavor | 5.71 ± 1.49 ab | 6.01 ± 1.87 a | 5.46 ± 1.95 ab | 5.56 ± 1.70 ab | 6.15 ± 1.64 a | 4.79 ± 2.01 b | 5.41 ± 1.33 ab | 5.36 ± 1.24 ab | 5.07 ± 1.03 b |
Malt flavor | 5.41 ± 1.66 bc | 5.86 ± 1.60 ab | 5.31 ± 1.87 bc | 5.63 ± 1.60 abc | 5.07 ± 1.70 bc | 5.17 ± 1.37 bc | 5.91 ± 1.55 a | 5.46 ± 0.89 bc | 4.83 ± 1.06 c |
Alcohol | 5.02 ± 1.84 ab | 5.04 ± 1.97 ab | 5.10 ± 1.93 ab | 5.33 ± 1.83 ab | 4.94 ± 1.29 ab | 5.63 ± 2.46 a | 5.53 ± 1.73 ab | 5.58 ± 1.49 a | 4.51 ± 1.22 b |
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Mejia-Llontop, C.I.; Tirado-Rodríguez, C.E.; Acosta-Baca, A.; Aguayo-Flores, M.; Ascate-Pasos, M.; Ayala-Jara, C.; Rodriguez, G.; Villanueva, E.; Aguirre, E. Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer. Resources 2025, 14, 2. https://doi.org/10.3390/resources14010002
Mejia-Llontop CI, Tirado-Rodríguez CE, Acosta-Baca A, Aguayo-Flores M, Ascate-Pasos M, Ayala-Jara C, Rodriguez G, Villanueva E, Aguirre E. Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer. Resources. 2025; 14(1):2. https://doi.org/10.3390/resources14010002
Chicago/Turabian StyleMejia-Llontop, Cesar I., Carlos E. Tirado-Rodríguez, Alanis Acosta-Baca, Maylee Aguayo-Flores, Manuel Ascate-Pasos, Carmen Ayala-Jara, Gilbert Rodriguez, Eudes Villanueva, and Elza Aguirre. 2025. "Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer" Resources 14, no. 1: 2. https://doi.org/10.3390/resources14010002
APA StyleMejia-Llontop, C. I., Tirado-Rodríguez, C. E., Acosta-Baca, A., Aguayo-Flores, M., Ascate-Pasos, M., Ayala-Jara, C., Rodriguez, G., Villanueva, E., & Aguirre, E. (2025). Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer. Resources, 14(1), 2. https://doi.org/10.3390/resources14010002