PREPARATION OF HOP EXTRACTS RICH IN PARTICULAR CONSTITUENTS*
Open Access
- 10 September 1980
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 86 (5) , 234-241
- https://doi.org/10.1002/j.2050-0416.1980.tb06874.x
Abstract
When a column containing powdered hops is extracted with liquid carbon dioxide, chromatographic separation of hop components occurs. They are extracted in the order essential oils, β-acids, α-acids; and the separation is enhanced when finely milled hops are extracted. Early fractions (∼0·5 hour) contain a high proportion of the available essential oils when hops are extracted at −20°C and such extracts are suitable as a replacement for dry hops. Fractions can be obtained from extractions at ∼7°C which are rich in α-acids and contain low levels of β-acids. Small amounts of fats and waxes are normally present in fractions collected towards the end of a run when seeded hops are extracted.Keywords
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