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EVALUATION OF HOPS. X. HULUPONES AND THE SIGNIFICANCE OF β ACIDS IN BREWING *
Author(s) -
Stevens R.,
Wright D.
Publication year - 1961
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.2050-0416.1961.tb01830.x
Subject(s) - brewing , chemistry , hop (telecommunications) , boiling , chromatography , food science , organic chemistry , computer science , fermentation , computer network
The properties of the product of oxidation of colupulone, having the structure assigned to cohulupone, have been examined in detail. Despite the fact that the concentration of hulupones in hops is usually less than 0.5% of the dried cones they interfere in colorimetric, spectrophotometric and conductimetric methods of hop analysis and in most methods of estimation of the is ohumulones in beer. Higher values reported for the concentration may be due to the formation of artefacts. The β acids are readily oxidized to hulupones, and this conversion takes place during wort boiling, thus providing a demonstration of the contribution of the β acids to the bittering substances present in beer.