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ORIGIN AND ESTIMATION OF THE GUSHING POTENTIAL OF ISOMERIZED HOP EXTRACTS
Author(s) -
Laws D. R. J.,
McGuinness J. D.
Publication year - 1972
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.2050-0416.1972.tb03451.x
Subject(s) - hop (telecommunications) , chemistry , computer science , telecommunications
Two types of gushing promoter have been isolated from isomerized hop extracts. One type is a humulinicacid dehydration product which occurs rarely insuch extracts. The other type of gushing promoter consists of a mixture of oxidation products of hop resins, and is present in all the isomerized extracts examined. The higher the concentration of these oxidation products in a beer the greater is its tendency to gush. α‐Acids and cohulupone have been shown to be effective gushing inhibitors. The gushing potential of an isomerized extract appears to be determined mainly by the relative proportions of oxidized materials and unchanged α‐acid, present as contaminants. A method for determining the gushing susceptibility of a beer is described.