THE EFFECT OF STORAGE TEMPERATURE ON THE STABILITY OF THE ALPHA-ACIDS CONTENT OF BALED HOPS
Open Access
- 10 September 1977
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 83 (5) , 290-294
- https://doi.org/10.1002/j.2050-0416.1977.tb03811.x
Abstract
The α-acids content of baled hops (Pride of Ringwood) stored at −20°C, −5°C, +5°C and +22°C was monitored over a twelve month storage period. The α-acids content of the hops was found to decrease at a linear rate, i.e., by zero order kinetics, at each storage temperature. The relationship between reaction rate and storage temperature was found to accord with the predictions of classical reaction kinetics, enabling a prediction of the stability of hops stored at various temperatures to be made.Keywords
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