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DIFFERENCES IN UTILISATION OF THE ESSENTIAL OIL OF HOPS DURING THE PRODUCTION OF DRY‐HOPPED AND LATE‐HOPPED BEERS
Author(s) -
Haley J.,
Peppard T. L.
Publication year - 1983
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.2050-0416.1983.tb04153.x
Subject(s) - hop (telecommunications) , amberlite , chemistry , boiling , fermentation , chromatography , humulus lupulus , food science , organic chemistry , computer network , adsorption , pepper , computer science
Late‐hopped and dry‐hopped beers were prepared and their lipophilic constituents extracted using Amberlite XAD‐2 resin. Examination of the volatile constituents by GC‐MS confirmed that most of the hop oil added towards the end of wort boiling is lost by evaporation. Part of the material which survives boiling is chemically transformed by yeast during fermentation. Dry‐hopped beer contained compounds more representative of the original hop oil than did the corresponding late‐hopped beer. A liquid carbon dioxide extract of hops, rich in essential oil, has been fractionated by column chromatography on alumina‐silica giving preparations which simulate either late‐hop or dry‐hop character.