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7.2亿美元的产业。 啤酒特有的苦味是由于在酿造过程中添加的啤酒花中产生的α酸。 苦味的控制对于酿造操作中的质量控制是重要的，并且目前用于确定苦味的方法需要昂贵的仪器和使用不期望的有机溶剂。 本提案旨在开发一种基于荧光猝灭的苦味测定新方法。 这种新的方法将开发和测试各种啤酒样品，并将与传统的方法进行比较。