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PREPARATION OF HOP EXTRACTS WITHOUT USING ORGANIC SOLVENTS
Author(s) -
Laws D. R. J.,
Bath N. A.,
Pickett J. A.,
Ennis C. S.,
Wheldon A. G.
Publication year - 1977
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.2050-0416.1975.tb03791.x
Subject(s) - hop (telecommunications) , boiling , chemistry , flavour , polyphenol , extraction (chemistry) , brewing , boiling point , chromatography , manufacturing process , organic chemistry , food science , materials science , computer science , fermentation , antioxidant , computer network , composite material
Extraction of hops with liquid carbon dioxide at ambient temperature provides an attractive means of producing hop extracts which are rich in α‐acids and free from hard resins, polyphenols, pigments and residual organic solvents. The resulting yellow extracts give beer with a clean bitter flavour when they are added during wort boiling. Manufacturing costs using the process are likely to be substantially less than in a conventional hop extraction plant.