[Carbon-dioxide hop extraction under high pressure and usage of extract in beer production]
1992
Arandjelovic, D. (Poljoprivredni fakultet, Backi Petrovac (Yugoslavia). Institut za ratarstvo i povrtarstvo, Zavod za hmelj, sirak i lekovito bilje) | Kisgeci, J. | Ikic, I. | Djarmati, Z. | Svirtlih, E.
The results of the researches show that natural hop looses a lot of bitter matters, especially alfa-acids, that make the main bitter element of hop and beer. Carbon-dioxide (CO2) extraction technique provides hop extract that occupies a little space in a warehouse, storing does not require room cooling and, what is very important, bitter matters loss is not noticed during storage. Utilization of bitter matters in beer is higher by 30 in relation to natural (cone) hop. During hop extract usage, organoleptic and chemical characteristics of wort and beer do not change, except that poly-phenol content is reduced.
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