Hops and taste stability – selective hop additions for beer preservation (Part 2)
Pilot tests | Part 1 of this contribution (see BRAUWELT International No. 2, 2019, pp. 144-147) reported about tests with mash and wort on a laboratory scale in which precipitation of prooxidative iron ions using hop α-acids in the form of CO2 extract additions was investigated. Part 2 deals with optimised hopping in order to trigger systematic precipitation of hop irons during brewing and thus extend the shelf life of beer.
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