Results 1 to 10 of about 713,694 (135)
The Stability of Hop (Humulus lupulus L.) Resins during Long-Period Storage [PDF]
Plants, 2023 The stability of alpha-acids, beta-acids and hop storage index (HSI) values under different conditions (aerobic/anaerobic, 4 °C/room temperature) was studied in a two-year trial.
Ksenija Rutnik +2 more
doaj +5 more sources
Industrial Multiple-Effect Fractional Condensation under Vacuum for the Recovery of Hop Terpene Fractions in Water [PDF]
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
doaj +3 more sources
The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality [PDF]
Molecules, 2022 Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing
Irina N. Gribkova +5 more
doaj +3 more sources
Fractionation of High-Value Compounds from Hops Using an Optimised Sequential Extraction Procedure [PDF]
Antioxidants, 2023 This study describes the development and optimisation of a process for the extraction and fractionation of high-value compounds from hops. Firstly, the efficacy of ten organic solvents was compared for performing the initial solid–liquid extraction of ...
Ana I. Paniagua-García +2 more
doaj +2 more sources
HOP RESINS AND BEER FLAVOUR III. HOP RESINS IN BEER [PDF]
Journal of the Institute of Brewing, 1964 Additional evidence is presented that isohumulone A contains two components and that there are six isohumulones in beer. The significance of methods for the estimation of bitterness in beer is discussed; certain rapid methods give good correlation with bitterness and are excellent for quality control, though anomalies may occur.
A. L. Whitear, J. R. Hudson
semanticscholar +2 more sources
HOP RESINS AND BEER FLAVOUR V. THE SIGNIFICANCE OF OXIDIZED HOP RESINS IN BREWING [PDF]
Journal of the Institute of Brewing, 1968 Oxidation products of α- and β-acids have been used to flavour beers. Ion-exchange chromatographic examinations of extracts of these beers are described. Examination of old hops has revealed the presence of certain oxidation products of hop resins.
D. Laws
semanticscholar +2 more sources
Antimicrobial Activity of Hop Resins.
Journal of Food Protection, 1994 The antimicrobial activity of hop resins against Streptococcus salivarius , Staphylococcus aureus (two strains), Bacillus megaterium , Escherichia coli B, and Bacillus subtilis was investigated. However, resistance development was carried out on Streptococcus salivarius , Staphylococcus aureus (two strains), and Bacillus megaterium . The two hop resins
G. Haas, Raffi Barsoumian
semanticscholar +3 more sources
BIOSYNTHESIS OF THE HOP RESINS [PDF]
Journal of the Institute of Brewing, 1961 Sodium acetate labelled with radioactive carbon in the carboxyl group was injected into a hop bine and the radioactive humuione was isolated. From a study of the distribution of the radioactivity within the humuione molecule, it is concluded that this substance arises as a result of the head-to-tail condensation of acetate units.
D. Wright, G. Howard
semanticscholar +2 more sources
Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review [PDF]
Molecules, 2023 Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which are
Krystian Klimczak +2 more
doaj +2 more sources
HOP RESINS AND BEER FLAVOUR [PDF]
Journal of the Institute of Brewing, 1962 Present knowledge of hop resins In relation to brewing is reviewed. It is concluded that chemical knowledge, particularly of the bitter materials in beer, is insufficient to account for all the known facts of hop utilization.
J. R. Hudson, R. Stevens, A. L. Whitear
semanticscholar +2 more sources