RECENT DEVELOPMENTS IN LOW TEMPERATURE STEAM DISTILLATION OF HOP OIL
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) , 302-304
- https://doi.org/10.1002/j.2050-0416.1977.tb03814.x
Abstract
Improved equipment for producing hop oil emulsions by steam distillation at low temperature allows easier operation. In addition, a lower operating pressure results in a more efficient and less costly extraction. Emulsions obtained from similar batches of hops using both the new and older designs of hop extractors could not be distinguished by instrumental means or by a multiple comparison taste test.Keywords
This publication has 3 references indexed in Scilit:
- ANTIMICROBIAL ACTIVITY OF HOP OIL EMULSIONJournal of the Institute of Brewing, 1976
- STABILITY OF ESSENTIAL OIL OF HOPSJournal of the Institute of Brewing, 1976
- INSTITUTE OF BREWING: ANALYSIS COMMITTEE THE DETERMINATION OF HOP OILJournal of the Institute of Brewing, 1970