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THE FATE OF HUMULONE DURING WORT BOILING AND COOLING
Author(s) -
Maule D. R.
Publication year - 1966
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.2050-0416.1966.tb02967.x
Subject(s) - mashing , boiling , chemistry , brewing , yield (engineering) , aeration , bottle , boiling point , adsorption , chromatography , food science , fermentation , materials science , organic chemistry , metallurgy , composite material
Variations in the nature of the grist, mashing temperature, gravity and content of anthocyanogens of wort influenced the yield of break obtained after boiling with humulone, but not the bitterness of the resulting worts. Only small amounts of resin were found on the break and although increased break formation resulted in increased adsorption of resin this did not lead to measurable differences in the bitterness of wort. The bitterness of the cooled wort was independent of the degree of aeration and speed of cooling.