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:

Other procedures are:


Advantages of fractionation:

Xanthohumol products

Problems with xanthohumol

Separate products wise for all possible targets:

Dosage of xanthohumol / isoxanthohumol in cold phase:

See also::