Oxidation Stability of Hop Products

Mainly the ratio of bittering agents and hop aroma is responsible for the unique and consistent taste of each type of beer. However, hop aroma is susceptible to oxidation. In contrast to the time-consuming sample preparation and measurement using spectrophotometric analysis, the oxidation stability and rate of oxidation of hop products can be determined fast and comfortably with RapidOxy 100.

Oxidation not only affects the bitterness of the alpha- and beta acids, but also the hop aroma itself, for which the other hop components are responsible. The essential oils contained are altered by the oxidation just as quickly as the acids in the hop. The oxidation of the essential oils also leads to a change in the aroma of the hop and, hence, in the flavor of the beer. 

The HSI (Hop Storage Index) is the indicator of the freshness of a hop and gives the ratio between oxidized and non-oxidized hop acids. The index is determined using spectrophotometric analysis. For the analysis the hops essences are extracted, filtered, and diluted. 

In contrast to the time-consuming and tedious sample preparation and measurement using spectrophotometric analysis, the oxidation stability and rate of oxidation of hop products can be determined faster and very easily with the RapidOxy 100. The measurement requires no preliminary tedious sample preparation.

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