Premium
THE EFFECT OF STORAGE TEMPERATURE ON THE STABILITY OF THE ALPHA‐ACIDS CONTENT OF BALED HOPS
Author(s) -
Skinner R. N.,
Hildebrand R. P.,
Clarke B. J.
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.2050-0416.1977.tb03811.x
Subject(s) - chemistry , kinetics , pride , food science , physics , quantum mechanics , political science , law
The α‐acids content of baled hops (Pride of Ringwood) stored at −20°C, −5°C, +5°C and +22°C was monitored over a twelve month storage period. The α‐acids content of the hops was found to decrease at a linear rate, i.e., by zero order kinetics, at each storage temperature. The relationship between reaction rate and storage temperature was found to accord with the predictions of classical reaction kinetics, enabling a prediction of the stability of hops stored at various temperatures to be made.