HVG Germany: Hopfen



Hop resins

Hop bitter compounds
The high-pressure liquid chromatography at present facilitates separation of the bitter compounds into about 100 single components. Consequently varieties, production regions and the aging degree of hops can be described. Today up to 50 individual bitter components at least can be found in beer. To a large extent it is unknown whether all these substances are sensorially active. Equally as little is known about their behaviour in the aging of beer and their influence on the flavour stability of the beer.