THE STABILITY OF HOP OILS IN LIQUID CARBON DIOXIDE EXTRACTS OF HOPS

Abstract

Portions of extracts obtained by treating three varieties of hops with liquid carbon dioxide were stored in the cold and at ambient temperature for 18 months. During this period the composition of nop oils remained stable, except for the formation of two terpene methyl sulphides in extracts from all three varieties. Ales were ‘dry‐hopped’ using portions of the stored extracts and, despite formation of the two sulphur compounds, the resulting hop character was satisfactory in all cases. 1983 The Institute of Brewing & Distilling