New method for beer bitterness determination

啤酒苦味测定新方法

• 批准号: 538902-2019
• 负责人: Wolf, Michael
• 金额: $ 1.82万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=680948
• 关键词: New; method; beer; bitterness; determination

Beer production and sales is a 720M USD industry in Canada. The characteristic bitterness of beer is due to alpha acids derived from hops added during the brewing process. Control of bitterness is important for quality control in brewing operations, and the current method used to ascertain bitterness requires expensive instrumentation and the use of undesirable organic solvents. This proposal is to develop a new method for bitterness determination based on fluorescence quenching. This new method will be developed and tested with a variety of beer samples, and will be compared to the conventional method.

啤酒生产和销售是加拿大的7亿美元行业。 啤酒的特征性苦味是由于在酿造过程中添加的啤酒花衍生出的α酸引起的。 对苦味的控制对于酿造操作中的质量控制很重要，并且用于确定苦味的当前方法需要昂贵的仪器和使用不良的有机溶剂。 该建议是开发一种基于荧光淬火的新方法来确定苦味。 这种新方法将通过各种啤酒样品进行开发和测试，并将与常规方法进行比较。