EFFECT OF OIL CONTENT ON THE LOSS OF ALPHA-ACID FROM HOPS DURING STORAGE

Open Access

12 November 1967

journal article
research article
Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing

Vol. 73 (6) , 538-542
https://doi.org/10.1002/j.2050-0416.1967.tb03081.x

Abstract

Examination of a wide range of hop varieties showed that the percentage loss of α-acid in storage was related to the essential oil content of the samples. Seedless hops, having higher oil contents, lost more α-acid than seeded hops of the same variety. The variety Bullion grown for isomerized extract manufacture should be picked 7–10 days earlier than normal to minimize loss of α-acid before processing.

Keywords

OIL CONTENTS
LOSS
HOPS
PICKED
LOST
SEEDED
GROWN
ISOMERIZED
SEEDLESS