Results 31 to 40 of about 34,294 (303)
Czech Journal of Food Sciences, 2012 Hops and hop products (pellets and extracts) belong to the major raw materials employed in brewing industry. Many effects such as the growing area, hop plant age, and virus infection influence the contents of the brewing-important hop secondary ...
Lukáš JELÍNEK +5 more
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Foods, 2021 Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand hop
Victoria Purdy +5 more
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STABILITY OF ESSENTIAL OIL OF HOPS [PDF]
Journal of the Institute of Brewing, 1976 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.
J. A. Pickett +2 more
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Foods, 2023 The inflorescences of Humulus lupulus L. are the most valuable ingredient in the brewing industry. Only female cones are used as their bitterness and aroma, much associated with beer, are granted by the production of resins and essential oils ...
Lorenzo Lamberti +5 more
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RESIN AND OIL RELATIONSHIPS IN HOPS [PDF]
Journal of the Institute of Brewing, 1958 Two recently published papers which report a relationship between certain fractions of hop resin and hop oil are discussed. It is pointed out that the choice of samples is inadequate to justify the conclusions drawn concerning the nature of this relationship.
R. A. Neve, E. W. Weston
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Journal of the Institute of Brewing, 1963 Preliminary separation of hop oil (from Humulus lupulus L. var. Bullion) by physical and chemical methods, followed by programmed gas-chromatography analysis of the individual fractions, revealed the presence of approximately 200 components. The hydrocarbon fraction (70% of the total oil) contained myrcene (30%), caryophyllene (20%), and humulene (40%),
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The Czech hop hybrid variety - Part I.
Kvasný průmysl, 2013 The Vital hop variety was first registered in 2008. Vital is genetically most related to Agnus, another Czech variety. The yield potential is 2.0 to 2.5 t/ha. With respect to its content of α-bitter acids of 10 to 15 % it belongs to the bitter cultivars.
Karel KROFTA +5 more
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Horticulturae, 2022 This study evaluates the content of essential oils (EOs) and prenylated flavonoid Xanthohumol (XN) in extracts of Slovenian hops, cultivar Aurora, obtained by using fluids of different polarity.
Katja Bizaj +3 more
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