Kvasny Prum. 1970; 16(12): 276-277 | DOI: 10.18832/kp1970028

Evaluation of methods developed for analyzing hop better substances and hop extracts.Peer-reviewed article

J. KUBÍČEK

The author evaluates the method elaborated by Pfenninger and Schur for  analyzing hop extracts and underlines the advantage of cold isolation of resins and components soluble in water, since it has only a negligible effect on the proportions of various fractions of hop resins. Also the method developed for the determination of water in hop extracts is very reliable and is used in the laboratories of the Research Institute of Brewing Industry inPrague.
(In Czech, English summary only)

Keywords: hop, hop extracts, bitter substances

Published: December 1, 1970