Hop aroma products
The yield of hop aroma obtained with conventional hopping is low (< 10 %) and the success of “aromatisation” can often not be calculated. As hop aroma is very complex, it is also very difficult to control (hop varieties, age, product type).
CO2 hop extract usually forms the basis of aromatic products which enables use of the following methods:
- production of a hop oil-enriched extract, e.g. in the course of supercritical CO2 extraction through fractioned separation: CO2 extract with a small oil volume + extract rich in oil; careful procedure
- Steam distillation (if necessary in vacuum)
Other procedures are:
- Separation of CO2 extract rich in oil in several fractions in a CO2 operated distillation column
- High vacuum molecular distillation
- Column chromatography for production of fractions
Advantages of fractionation:
- No further process step is necessary apart from packing, it is therefore a cost-effective process.
- Defined, stable product, largely identical with the original hop, produced without the influence of heat.
- Independent dosage of resin (a) and hop oil in the wort.
- Flexible brewing technology possible, e.g. mild bitterness and distinctive hop aroma
- Better use of bitter components due to longer boiling times
Problems with xanthohumol
- Poor solubility in wort and beer
- Concentration generally < 0.2 ppm
Separate products wise for all possible targets:
- Soft drinks
Dosage of xanthohumol / isoxanthohumol in cold phase:
- Suitable products exist (production conform to purity law, low in nitrates).
- Suitable dosage apparatus necessary for continual injection into beer flow.
- Corresponding beers tend to be cloudy. Dosage can however be used for controlled formation of clouding.
- „“Special beer“ with considerably increased xanthohumol and isoxanthohumol values can be created as a cloudy speciality;
- Bitter character to be taken into account individually. (purity law with cold dosage?)
- Ein neuartiger xanthohumolangereicherter Hopfenextrakt und sein Einsatz für unfiltrierte Biere (PDF, extern) A new xanthohumol-enriched hop extract and its use for unfiltered beers
- Xanthohumol in Bier – Möglichkeiten und Grenzen einer Anreicherung (PDF, extern) Xanthohumol in beer – possibilities and limitations of enrichment