Selective oxidation of lupulons to honey beans as a basis for a new form of light and time-stable beer bitterness KU Leuven
The quality of the bitter taste of beers decreases due to the degradation of hops under the influence of light and air. However, bitters with hulupones make it possible to brew beers that are insensitive to light induced degradation of beer bitterness. The project aims at the development of a process technology that allows high-yield and high quality hulupone preparations to be produced via selective oxidation of lupulones, a low-grade ...