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Анотація
Із розширенням асортименту пива, все частіше пивовари використовують різноманітну хмелепродукцію нових сортів хмелю, що дає змогу отримати пиво з певними профілями смаків та ароматів. Проведені дослідження комплексної оцінки якості гранул хмелю тип 90, вироблених в Україні та країнах Європи, які є найбільш затребуваними в технологіях українських виробників пива. Це дозволило сформувати базу даних біохімічних характеристик тонкоароматичних та ароматичних сортів за абсолютними значеннями таких показників, як масова частка альфа-кислот та бета-кислот (в тому числі їх хімічний склад), ксантогумолу, ефірної олії і її компонентів та співвідношенням окремих цінних сполук хмелю. Визначено, що масова частка альфа-кислот в гранулах хмелю тонкоароматичних сортів коливається від 2,7% у сорті Херсбрукер до 5,3% в сорті Слов’янка. Більш високий показник вмісту альфа-кислот був у гранулах ароматичних сортів Заграва та Традиціон з інтервалом варіювання показника від 4,6 до 7,2% (середні значення становлять 5,9 та 6,0% відповідно). Вміст бета-кислот в досліджуваних гранулах становить від 3,6% (Люблінський) до 6,6% у гранулах сорту Слов’янка. У складі гірких речовин серед досліджуваних гранул частка бета-кислот знаходиться на рівні або перевищує частку альфа-кислот. Тобто, у них зберігається позитивний коефіцієнт ароматичності між вмістом бета-кислот та альфа-кислот, що складає від 0,99 (Люблінський) до 1,84 (Херсбрукер). У досліджуваних зразках гранул хмелю спостерігається значна варіабельність вмісту ефірної олії з середніми показниками від 0,49 (Клон 18) до 1,64 мл/100 г у гранулах хмелю Заграва. Більшість компонентів ефірної олії хмелю є вуглеводнями і представлені монотерпеноїдом – мірценом та сесквітерпеноїдами: каріофіленом, гумуленом і фарнезеном, які сукупно складають від 66,6% до 78,8% від загальної її кількості. Визначено та науково обґрунтовано біохімічні критерії пивоварної оцінки сортів хмелю ароматичного типу. Основними з них є вміст та склад гірких речовин, зокрема: альфа-кислот та бета-кислот із значенням показника в діапазоні 4–9%; співвідношення між кількістю бета- та альфа-кислот близько 1; масова частка когумулону у складі альфа-кислот не більше 28%; кількість ефірної олії з розрахунку на 1 г альфа-кислот – в межах 0,20–0,25 мл за наявності значної кількості сесквітерпеноїдів. Кількість фарнезену в складі ефірної олії в межах 10–20%, вміст пренільованих флавоноїдів, зокрема ксантогумолу не менше 0,4%. Представлено новий сорт хмелю Перлина з характеристиками, що відповідають визначеним критеріям. Розширення асортименту хмелепродукції за рахунок формування високопродуктивних насаджень хмелю нових сортів з визначеними характеристиками є важливою передумовою забезпечення достатнього рівня конкурентоспроможності української продукції хмелярства на світовому ринку.
Ключові слова:
гранули хмелю тип 90, сорти хмелю, біохімічні критерії, пивоварна оцінка, гіркі речовини, ефірна олія хмелю
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Як цитувати
Protsenko, L., Koshitska, N., Ryzhuk, S., Svirchevska, O., BoberА., Gunko, S., & Janse, L. (2025). БІОХІМІЧНІ КРИТЕРІЇ ПИВОВАРНОЇ ОЦІНКИ СОРТІВ ХМЕЛЮ АРОМАТИЧНОГО ТИПУ. Food Science and Technology, 18(4). https://doi.org/10.15673/fst.v18i3.3037
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Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Посилання
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2. Bocquet L, Sahpaz S, Hilbert J, Rambaud C, Rivière C. Humulus lupulus L., a very popular beer ingredient and medicinal plant: Overview of its phytochemistry, its bioactivity, and its biotechnology. Phytochemistry Reviews. 2018; 17:1047-1090. https://doi.org/10.1007/s11101-018-9584-y
3. Carbone K, Bianchi G, Petrozziello M, Bonello F, Macchioni V, Parisse B, De Natale F, Alilla R, Cravero MC. Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers. Foods. 2021; 10:2085. https://doi.org/10.3390/foods10092085
4. Salanță LC, Coldea TE, Ignat MV, Pop CR, Tofană M, Mudura E, Borșa A, Pasqualone A, Anjos O, Zhao H. Functionality of Special Beer Processes and Potential Health Benefits. Processes. 2020; 8(12):1613. https://doi.org/10.3390/pr8121613
5. Nesvadba V, Charvátová J, Trnková S. Breeding of flavour hops in the Czech Republic. Kvasny prumysl, 2020; 66(6):366-371. https://doi.org/10.18832/kp2019.66.366
6. Ksenija Rutnik, Maša Knez Hrnčič & Iztok Jože Košir. Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications. Food Reviews International. 2022; 38:sup1:529-551. https://doi.org/10.1080/87559129.2021.1874413
7. Lamberti L, Grillo G, Gallina L, Carnaroglio D, Chemat F, Cravotto G. Microwave-Assisted Hydrodistillation of Hop (Humulus lupulus L.) Terpenes: A Pilot-Scale Study. Foods. 2021;10:2726. https://doi.org/10.3390/foods10112726
8. Afonso S, Arrobas M, & Rodrigues M. Ângelo. Agronomic and chemical evaluation of hop cultivars grown under Mediterranean conditions. Spanish Journal of Agricultural Research. 2021;19(3):e0904. https://doi.org/10.5424/sjar/2021193-17528
9. Kovalev VB, Kozlik TI, Protsenko LV, Bober AV, & Kormiltsev BF. Extending and maintaining the in vitro collection of (inter)national hop varieties in Ukraine. Agricultural Science and Practice. 2020;7(3):61-71. https://doi.org/10.15407/agrisp7.03.061)
10. Bober AV, Podpryatov GI, Koltunov VA, Venger OO. Resource potential of hop varieties zoned in Ukraine and their competitiveness. Bioresources and environmental management. 2015;7(1,2):80-91. Access mode: http://journals.nubip.edu.ua/index.php/Bio/article/view/6304/6197
11. Bober A, Liashenko M, Protsenko L, Slobodyanyuk N, Matseiko L, Yashchuk N, Gunko S, & Mushtruk M. Biochemical composition of the hops and quality of the finished beer. Potravinarstvo Slovak Journal of Food Sciences. 2020; 14:307-317. https://doi.org/10.5219/1311
12. Protsenko L, Ryzhuk S, Liashenko M, Shevchenko O, Litvynchuk S, Yanse L, Milosta H. Influence of alpha acids hop homologues of bitter and aromatic varieties on beer quality. Ukrainian food journal. 2020;9(2):425-436. https://doi.org/10.24263/2304-974X-2020-9-2-13
13. Ratoshnyuk TM, Ratoshnyuk VI. Hop production – world and Ukrainian markets. Bulletin of Khmelnytskyi National University. 2022; 1:278-283. https://www.doi.org/10.31891/2307-5740-2022-302-1-46
14. Pryymachuk TY, Protsenko AV, Rudyk RI, Shtanko TA. Beer and hop industries of Ukraine: situation and integration. Bulletin of agricultural science. 2018; 4(781):61-67. https://doi.org/10.31073/agrovisnyk201804-10
15. Protsenko L, Ryzhuk S, Koshitska N, Lyashenko M, Bober А, Gunko S, & Kazmirchuk V. Comparative estimation of the quality of ukrainian and european hop pellets. Food Science and Technology. 2023; 17(2). https://doi.org/10.15673/fst.v17i2.2604
16. Ryzhuk SM, Sukhoraba VP, Nadtochiy PP, Protsenko LV, Tsybulsky VO, Ratoshnyuk TM. The state of the hop growing industry in Ukraine and the possibilities of increasing its efficiency in modern conditions. Scientific Horizons. 2019; 7(80):29-40. https://doi.org/10.33249/2663-2144-2019-80-7-29
17. Keukeleire De, Denis. Fundamentals of beer and hop chemistry. Química Nova. 2000; 23(1):108-112. https://doi.org/10.1590/S0100-40422000000100019
18. Nance RM, Setzer WN. Volatile components of aroma hops (Humulus lupulus L.) commonly used in beer brewing. J. Brew. Distilling. 2011; 2:16-22. https://doi.org/10.5897/JBD.9000010
19. Donadini G, Porretta S. Uncovering patterns of consumers' interest for beer: A case study with craft beers. Food Research International. 2017; 91:183-198. https://doi.org10.1016/j.foodres.2016.11.043
20. Dean G. Hauser, Scott R. Lafontaine & Thomas H. Shellhammer. Extraction Efficiency of Dry-Hopping, Journal of the American Society of Brewing Chemists. 2019;77(3):188-198. https://doi.org10.1080/03610470.2019.1617622
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