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Original Articles

The Bitter Qualities of Reduced and Nonreduced Iso-α-acids

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Pages 8-13 | Published online: 01 Feb 2018

Literature Cited

  • American Society of Brewing Chemists. Methods of Analysis, 8th ed. Beer-2 Specific gravity, −4D Ethanol determined by gas chromatography (GC), −23A Bitterness units, −23C Iso-α-acids by solid phase extraction and HPLC. The Society, St. Paul, MN, 2004.
  • Fritsch, A., and Shellhammer, T. H. Relative bitterness of reduced and nonreduced iso-α-acids in lager beer. J. Am. Soc. Brew. Chem. 66:88–93, 2008.
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  • Huvaere, K., Sinnaeve, B., Bocxlaer, J. V., and DeKeukeleire, D. Photooxidative degradation of beer bittering principles: Product analysis with respect to lightstruck flavour formation. Photochem. Photobiol. Sci. 3:854–858, 2004.
  • Maye, J. P., Mulqueen, S., Xu, J., and Weis, S. Spectrophotometric analysis of isomerized α-acids. J. Am. Soc. Brew. Chem. 60:98–100, 2002.
  • Raumschuh, J. Determination of iso-alpha-, alpha-, and beta-acids in hop extracts and isomerized hop extracts by high-performance liquid chromatography. J. Am. Soc. Brew. Chem. 57:162–165, 1999.
  • Todd, P. H., Johnson, P. A., and Worden, L. R. Evaluation of the relative bitterness and light stability of reduced iso-alpha acids. Tech. Q. Master Brew. Assoc. Am. 9:31–35, 1972.
  • Weiss, A., Schonberger, C., Mitter, W., Biendl, M., Back, W., and Krottenthaler, M. Sensory and analytical characterisation of reduced, isomerised hop extracts and their influence and use in beer. J. Inst. Brew. 108:236–242, 2002.

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