134. Maximizing hop polyphenols extraction during the boiling process

Salvatore Sparacio (1); (1) SIMATEC Beer Plant Engineering & Manufacturing, Vaie, Italy

Hops
Poster

Several studies have demonstrated the health benefits of hop polyphenols, which have antioxidant, anti-inflammatory and anti-carcinogenic properties. A higher amount of polyphenols in beer also has a positive effect on beer quality and longer shelf life. As new brewing technology enables lesser oxidation and better control of other parameters, research is now focused on how the extraction of hop polyphenols can be maximized. A preliminary comparative analysis of traditional and newer brewing technology indicates experimental data support the hypothesis of higher hop polyphenols in the final product. Currently an independent university research center is focused on reproducing the experiment to test a larger data set and investigate the chemical processes that would explain such results. This independent research will be presented by mid-July 2016.

Salvatore Sparacio is brewer and sales manager at SIMATEC Impiantibirra, a leader in the beer plant engineering and manufacturing sector. With an engineering and business degree, and 10 years of hands-on experience in the brewing industry, also as brewery owner and production manager, he has gained a comprehensive expertise in all aspects of brewhouse operations, with a major focus on innovation. SIMATEC owns two patents for a whirlpool paddle that converts a kettle into a brewhouse and for the modular brewhouse, with proven benefits for higher productivity and sustainable growth.