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Beer is bitter: Hop α-acids isomerisation and utilisation
Journal Contribution - Journal Article
Bitterness is a primary flavour attribute of beer. Iso-α-acids are the key constituents of beer bitterness and their formation from the hop α-acids during the boil is often referred to as ‘the key reaction of hops in brewing’. This paper highlights the chemical background of beer bitterness, in particular hop α-acids isomerisation.
Pages: 409 - 411