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HOP ANALYSIS, COHUMULONE FACTOR AND THE BITTERNESS OF BEER: REVIEW AND CRITICAL EVALUATION
Author(s) -
Meilgaard M.
Publication year - 1960
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.2050-0416.1960.tb01696.x
Subject(s) - food science , hop (telecommunications) , mathematics , taste , quality (philosophy) , chemistry , statistics , computer science , physics , computer network , quantum mechanics
A method is detailed for the sampling of bales of hops, and instructions for moisture determination are given. Following a discussion of the contribution of different factors to the bitterness of beer, it is claimed that—as a first approximation—it may be assumed that the whole bitterness is derived from transformation products of the α acids; in fact, however, their contribution is probably only about 85% of the whole, but a method is available whereby the difference can be allowed for. In assessing the contribution of the a acids, the preferential utilization of cohumulone must be considered, and two methods for doing this are described, “cohumulone factors” being used which can be calculated from known cohumulone content. Hand evaluation and factors involved in choice at purchase are discussed, and taste testing and analytical methods for assessing beer bitterness are described. Beers containing the same proportions of isohumulones and little else as bittering constituents may vary considerably in the intensity and quality of their bitterness; factors which may be involved here include pH and the degree of dispersion of bitter principles on beer colloids.