Kvasny Prum. 1982; 28(1): 4-7 | DOI: 10.18832/kp1982001

Contribution to the utilization of bitter substances of hop.Peer-reviewed article

J. ŠROGL, J. PESLER, P. PRŮCHA, J. HLAVÁČEK

The article describes the effect of some technological conditions on losses of bitter substances during wort and young beer production. The increased protein content in wort results in a drop of the quantity of bitter substances in hopped wort. Eliminating a part of high molecular proteins from wort lower losses in bitter substances are observed. Changes in the content of polyphenols of hop had no influence on the yield of bitter substances. Also the copper content in wort had no influence on the content of isocompounds. However, the evident effect was found to have a form of fermentation vat used for the principal fermentation.
(In Czech, English summary only)

Keywords: bitter substance, hops, technology, polyphenols

Published: January 1, 1982