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SOME ASPECTS OF RECENT HOP RESEARCH
Author(s) -
Blakebrough N.
Publication year - 1950
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1950.tb01529.x
Subject(s) - brewing , hop (telecommunications) , chemistry , boiling , potency , fraction (chemistry) , food science , pulp and paper industry , chromatography , fermentation , organic chemistry , biochemistry , engineering , in vitro , computer network , computer science
Storage and brewing trials on several varieties of hops show, in general, that the relative stabilities of beers brewed at a hop rate of one pound per barrel from a given series of hops are directly related, during the first year of storage, to the respective humulone contents of the new hops at the time when they were received. Certain aspects of the results so far obtained are considered in the light of recent Belgian work on the antiseptic constituents of hops. At the ph of wort, humulone boiling product has a bacteriostatic potency equal to 43 per cent , of that of humulone; in beer, no significant difference could be detected between the bacteriostatic potency of humulone and that of its boiling product. The effects of various conditions of storage on the stability of hop resin fractions, and of crystalline humulone and lupulone, are described. The stabilities of humulone and of the crude, α‐fraction are affected by the presence of the β‐fraction, and by the nature of the atmosphere in which the materials are stored. The bacteriostatic properties of some of the products obtained have been investigated.