A review.The development of new hop products and understanding their role in beer brewing process have increased in recent years, especially in the area of hop aroma products.Hop products are now available for adjustment and control of beer bitterness, foam and aroma, all of which can be added after the fermentation stage and many into the clear filtered beer.The making of fully light-stable beer would not be possible without the many reduced hop products and hop aroma products now available.Hop aroma products are almost exclusively produced from CO₂ extract of hops, especially liquid (supercritical) CO₂ extractsThe extracts are subsequently phys. separated into the aroma fraction (volatile oil) and resin fraction (α- and β-bitter acids and other soft resins).The volatile oil can be further fractionated to yield soluble products that can imitate the effects of dry or late hopping.Recent advances have led to the development of new products 100% derived from hops and containing enhanced levels of key aroma compoundsThese hop aroma products allow a level of beer production control that is not easily achieved by conventional hopping; they also provide an opportunity to produce a diverse range of beer products from a single wort stream.Hop aroma products are not a replacement for traditional hop products, instead they offer alternative ways to adjust current beer products and create new ones.

Monograph - European Brewery Convention

Hop aroma products and their application in brewing

作者: Marriott, Ray

A review.The development of new hop products and the understanding of their role in the brewing process have increased dramatically in recent years, particularly in hop aroma products.Hop products are almost exclusively produced from CO₂ extract of hops, particularly liquid CO₂, which is subsequently phys. separated into the aroma fraction (volatile oil) and resin fraction (α and β acids and other uncharacterized soft resins).The volatile oil can then be further fractionated to produce soluble products that can reproduce the effects of dry or late hopping.Recent advances in the understanding of these materials has led to the development of a range of soluble hop aroma products, which are 100% derived from hop oil, containing enhanced levels of key aroma compoundsHop aroma products offer a level of control, which is not easily achievable by conventional hopping, and the opportunity to produce a diverse range of products from a single wort stream.

Proceedings of the Congress - European Brewery Convention

Suppressing foam in process... naturally

作者: Nevesela, Lenka ; Marriott, Ray ; Hughes, Paul

The control of foaming, both during wort boiling and during fermentation has several advantages, including increased capacity of kettles and fermenters, and better retention of foam-positives for the foam stability of final beer.Here, we demonstrate the use of natural antifoam preparations, based on lipid fractions from hops.The lab-scale trials indicated the dosing levels for foam suppression during both operations and for lager and ale worts.These observations were confirmed on a pilot scale, and neither antifoam preparations had any significant impact on final beer quality.These findings show that these hop based antifoam products offer a natural alternative to those based on silicones.

100 项与 Barth-Haas UK Ltd. 相关的药物交易

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100 项与 Barth-Haas UK Ltd. 相关的转化医学

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