{"id":8357,"date":"2024-08-13T12:52:33","date_gmt":"2024-08-13T12:52:33","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8357"},"modified":"2024-08-13T12:52:33","modified_gmt":"2024-08-13T12:52:33","slug":"hops","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/es\/lupulo\/","title":{"rendered":"\u00bfQu\u00e9 es el l\u00fapulo?"},"content":{"rendered":"

\u00bfQu\u00e9 es el l\u00fapulo?<\/strong><\/p>\n

En la evaluaci\u00f3n sensorial de muchos licores, cuando se agita la botella se observa que el licor produce espuma, lo que com\u00fanmente se conoce como \"l\u00fapulo\", entonces, \u00bfla espuma que se produce cuando se acaba de verter la cerveza es l\u00fapulo? De hecho, el \"l\u00fapulo\" es una materia prima que desempe\u00f1a un papel importante en el mundo de la cerveza.<\/p>\n

El l\u00fapulo en sentido estricto se refiere a la planta herb\u00e1cea perenne Snake Hemp de la familia Cannabaceae, mientras que el l\u00fapulo en sentido com\u00fan se refiere a las flores femeninas maduras secas de esta planta y a sus productos procesados.<\/p>\n

Diferencia entre l\u00fapulo en copos y en pellets<\/strong><\/p>\n

El uso del l\u00fapulo y de los pellets de l\u00fapulo es b\u00e1sicamente el mismo, el l\u00fapulo es m\u00e1s fresco que los pellets de l\u00fapulo, pero ocupa una gran superficie y es f\u00e1cil de oxidar, 1kg de l\u00fapulo equivale a 0,85~0,9kg de pellets de l\u00fapulo (10% de los tallos de las hojas y otros cargadores deben ser eliminados en el proceso de transformaci\u00f3n del l\u00fapulo en pellets de l\u00fapulo).<\/p>\n

\u00bfPor qu\u00e9 a\u00f1adir l\u00fapulo a la cerveza?<\/strong><\/p>\n

1. Dar a la cerveza un aroma refrescante, amargor y poder conservante.<\/strong><\/p>\n

El aroma del l\u00fapulo y la frescura de la malta dan a la cerveza un sabor sutil. Tanto la cerveza como el caf\u00e9 y el t\u00e9 ganan en aroma y amargor, que es lo que hace tan atractivas a estas bebidas. El propio l\u00fapulo es un conservante natural, que confiere a la cerveza un sabor especial al tiempo que prolonga su vida \u00fatil.<\/p>\n

2. Formaci\u00f3n de una excelente espuma de cerveza<\/strong><\/p>\n

La espuma de cerveza es un complejo de isorhizona del l\u00fapulo y prote\u00edna espumante de la malta. Excelente l\u00fapulo y malta, puede elaborar una espuma de cerveza blanca, delicada, rica y duradera.<\/p>\n

3, a favor de la clarificaci\u00f3n del mosto<\/strong><\/p>\n

En el proceso de ebullici\u00f3n del mosto, debido a la adici\u00f3n de l\u00fapulo, se puede analizar el mosto en el complejo prote\u00ednico, desempe\u00f1ando as\u00ed un papel en la clarificaci\u00f3n del mosto, elaborando una cerveza pura.<\/p>\n

4. El fuerte sabor a l\u00fapulo equilibra el dulzor natural del mosto y estimula el apetito.<\/strong><\/p>\n

La cerveza original debido a la adici\u00f3n de miel o palmeras datileras, el sabor es relativamente dulce, pero tal cerveza no es muy calmar la sed, que se mezcla con el l\u00fapulo elaborado cerveza durante toda la Edad Media es muy popular raz\u00f3n.<\/p>\n

Almacenamiento de l\u00fapulo<\/strong><\/p>\n

I: baja temperatura, la temperatura afecta el envejecimiento del l\u00fapulo (se recomienda almacenar a una temperatura de no m\u00e1s de 4 \u00b0 C, alrededor de 0 grados es lo mejor, no se recomienda bajar las temperaturas, en primer lugar, es un desperdicio de energ\u00eda, y en segundo lugar, a bajo cero, parte del agua en el l\u00fapulo se congela, y despu\u00e9s de altas temperaturas, se dispersar\u00e1)<\/p>\n

Dos: evitar la luz (porque la luz cambiar\u00e1 el aroma del l\u00fapulo)<\/p>\n

Tercero: aislamiento del ox\u00edgeno (la soluci\u00f3n es evacuar el vac\u00edo, y la segunda, inyectar nitr\u00f3geno o di\u00f3xido de carbono) El ox\u00edgeno acelerar\u00e1 el envejecimiento del l\u00fapulo, y el l\u00fapulo envejecido desprender\u00e1 olor a \"calcetines apestosos\".<\/p>","protected":false},"excerpt":{"rendered":"

What are hops? In the sensory evaluation of many liquors, when the bottle is shaken, it will be found that the liquor will foam up, which is commonly known as “hops”, so is the foam produced when the beer is just poured out hops? 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