EFFECT OF REDUCTION IN HOP OIL CONTENT ON RATE OF DETERIORATION OF ALPHA-ACID IN HOPS

Authors :: J. A. Pickett
F. R. Sharpe
Source :: Journal of the Institute of Brewing. 82:333-333
Publication Year :: 1976
Publisher :: The Institute of Brewing & Distilling, 1976.
Abstract: Hops in which the essential oil content has been reduced by steam distillation under vacuum lose α-acid on storage more slowly than do untreated hops.

Subjects :: Chemistry
technology, industry, and agriculture
food and beverages
Alpha acid
complex mixtures
humanities
Hop (networking)
law.invention
Steam distillation
Reduction (complexity)
law
Oil content
Food science
Essential oil
Food Science

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