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LIQUID CO 2 AND ETHANOL EXTRACTION OF HOPS
Author(s) -
Daoud I. S.,
Kusinski S.
Publication year - 1993
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.2050-0416.1993.tb01144.x
Subject(s) - extraction (chemistry) , chemistry , carbon dioxide , chromatography , yield (engineering) , elution , ethanol , materials science , organic chemistry , composite material
The time‐course of liquid carbon dioxide extraction of fresh and deteriorated hops was compared. The process of extraction becomes more difficult as hops deteriorate, which is reflected by the reduction in the LCV yield (g LCV/kg liquid carbon dioxide used). The extracts derived from deteriorated hops contain higher levels of uncharacterised soft resin. The pattern of elution of the latter does not allow the production of extracts low in uncharacterised soft resins and rich in alpha‐acids.