ASBC Methods of Analysis - Hops-6: α- and ;Β-Acids in Hops and Hop Pellets by Spectrophotometry and by Conductometric Titration
ASBC Methods of Analysis
α- and ;Β-Acids in Hops and Hop Pellets by Spectrophotometry and by Conductometric Titration
A major function of hops in brewing is to provide part of the constituents that characterize beer flavor. α-Acids are the primary precursors of bitter principles of beer and, as such, their evaluation becomes an important analytical procedure. ;Β-Acids, while essentially insoluble in the brewing process, also affect beer bitterness to a limited degree through their oxidation products. This method describes a spectrophotometric procedure that can be used to evaluate both α- and ;Β-acids and a conductometric procedure that is useful for evaluation of (-acids.