Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers
This paper reports the effects of dry-hopping at 4 and 19 °C for a low alpha versus high alpha hop variety on the resulting profiles of non-volatile hop acids (humulinones, iso-a-acids, a-acids). In a dry-hopping study conducted over 2 weeks, we found a significant increase in humulinone concentrati...
| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Fachverlag Hans Carl GmbH
2017
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/49491/ |