Improved Process for Making Extract of Hops

24,300. Smith, G. G. Oct. 22. Hops.-In making extract of.hops, shredded hops are soaked in water below 16‹ C., to prevent fermentation, until the lupuline cells have absorbed the maximum quantity of water. The mixture of hops and water is heated in a closed vessel at a temperature not exceeding 101‹...

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Bibliographic Details
Main Author GEORGE GREGORY SMITH
Format Patent
LanguageEnglish
Published 09.12.1909
Subjects
BEER
BIOCHEMISTRY
BREWING OF BEER
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
VINEGAR
WINE
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Summary:24,300. Smith, G. G. Oct. 22. Hops.-In making extract of.hops, shredded hops are soaked in water below 16‹ C., to prevent fermentation, until the lupuline cells have absorbed the maximum quantity of water. The mixture of hops and water is heated in a closed vessel at a temperature not exceeding 101‹ C. The liquid is filtered and concentrated in vacuo. The viscous extract may be packed in collapsible tubes. The distillate is preferably used for the extraction of a further quantity of hops.
Bibliography:Application Number: GBD190924300