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HOP RESINS AND BEER FLAVOUR V. THE SIGNIFICANCE OF OXIDIZED HOP RESINS IN BREWING
Author(s) -
Laws D. R. J.
Publication year - 1968
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.2050-0416.1968.tb03112.x
Subject(s) - brewing , hop (telecommunications) , flavour , chemistry , ion exchange resin , food science , organic chemistry , chromatography , computer science , fermentation , computer network
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.