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Updated: Jul 5, 2025

Blast Quantification Using Hopkinson Pressure Bars
Published on: July 5, 2016
蜂新鲜度对酒的影响
Ksenija Rutnik1, Miha Ocvirk1, Iztok Jože Košir1,2
1Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, 3310 Žalec, Slovenia.
较老的蜂不会对酒的苦味产生负面影响,但可以降低蜂香味的强度. 该研究确定了蜂储存指数 (HSI) 极限,以保持香味质量.
科学领域:
- 造酒的科学 造酒的科学
- 农业化学 农业化学
背景情况:
- 蜂的化学成分会影响酒的风味和香味.
- 仓储期间蜂降解会影响造的结果.
研究的目的:
- 评估蜂储存指数 (HSI) 对酒苦味和香味的影响.
- 为了确定可接受的HSI极限,水跳不同种类的蜂.
主要方法:
- 使用了三种蜂品种 (Aurora,Celeia,Styrian Wolf),具有不同的HSI值 (0.3-0.7).使用了三种蜂品种.
- 在不同的时间 (5,45,90分钟) 将黄蜂添加到沸的汁中.
- 进行了化学分析 (α-酸,iso-alpha-酸,芳香化合物) 和感官分析.
主要成果:
- 较老的hops (较高的HSI) 并没有对苦味或早期的hops添加产生负面影响.
- 后来添加较古老的蜂,大大降低了蜂香味的质量和强度.
- 已确立的HSI极限:0.5对于Aurora/Celeia,0.6对于Styrian Wolf,用于水跳跃.
结论:
- 蜂年龄,由HSI表示,对于保持酒中的蜂香味至关重要.
- 特定的HSI值可以指导酒师在选择蜂时,以避免香味降解.
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