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VIEW ARTICLE DOI: 10.1094/ASBCJ-38-0034
NOTE Analysis of Stabilized and Isomerized Hop Pellets for α-Acids and Iso-α-Acids. H. L. Grant, S. S. Steiner, Inc., Yakima, WA 98909. J. Am. Soc. Brew. Chem. 38:0034, 1980.
Two new hop products, stabilized pellets and isomerized pellets, present analytical problems because of the low solubility of the magnesium (or calcium) salts of the α-acids and iso-α-acids formed during processing. An acidified extraction procedure that has given good results is described.
Keywords: α-Acids, Analysis, Hop pellets, Iso- α-acids, Isomerized hop pellets, Stabilized hop pellets
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |