STABILITY OF ESSENTIAL OIL OF HOPS
Open Access
- 12 November 1976
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 82 (6) , 330-333
- https://doi.org/10.1002/j.2050-0416.1975.tb06955.x
Abstract
The stability of hop essential oil in beers, in hops and in aqueous emulsions has been investigated. Hop character of beers treated with hop oil emulsion has stability on pasteurization and storage similar to that of dry hopped beers. When bottled with high levels of headspace air, beers lose hop character. Beers dry-hopped with stored hops or with hops damaged during pelleting tend to develop sulphury flavours. However, hop oil emulsions prepared from such hops give rise to a sound hop character in beer. Hop oil emulsion produced by the new process shows good stability physically, chemically and biologically, particularly when mechanically homogenized and stored under an inert atmosphere. The extent of any chemical alteration due to contact with air may be estimated spectrophotometrically.Keywords
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