High Quality Products Can Be Purchased.
You are here: Home » News » Hop Utilization

Hop Utilization

Views: 53     Author: Site Editor     Publish Time: 2022-11-04      Origin: Site

Hop utilization is the percentage of alpha acids that is isomerized and remains in the finished beer. The utilization of the bitter substances rarely exceeds 40% in commercial breweries and is often as low as 25% (31).


Factors Affecting Utilization

Not all of the bitterness potential from the alpha acid in the hop is utilized, which can be attributed to a number of reasons:


  • Form of Hops

The isomerization rate is initially affected by the form of hops. Isomerization is slower and at a much lower rate with whole hops or plugs, slightly faster with standard pellets, and greatest with extracts.


  • Boil Conditions

Boil conditions can affect isomerization in a number of ways. For instance, the longer the boil continues, the more isomerization takes place, though eventually the reaction reverses itself, degrading the iso-alpha acids.


  • Hopping Rate

Isomerization is also affected by hopping rate; as the hopping rate increases, the rate of isomerization decreases. This effect can be partially offset by adding bittering hops in stages.


  • Fermentation Conditions

Fermentation conditions can affect the amount of iso-alpha acids that remain in the beer in a number of ways. Loss of iso-alpha acids also occurs during fermentation as they are adsorbed onto the yeast cell walls.


  • Maturation and Filtration Conditions

After fermentation, maturation and filtration conditions affect the extent to which not only bitterness, but also other hops components survive in the finished beer.


未标题-315



PAY ATTENTION TO US
Facebook
Twitter
Google
LinkedIn
Instagram
DEGONG DTR
Brewery - Chemicals - Chocolate - Cosmetics - Pharmacy - Industry - Agriculture - Food - Dairy
  • Whatsapp
    Fax: +86 186 1518 5568
  • Email
    info@degonget.com
  • Phone
    Toll Free: +86 531 58780867