Use of glycosides extracted from hop plant parts to flavor malt beverages

作者: Aki A Murakami , Henry Goldstein , Alfonso L Navarro , David S Ryder

DOI:

关键词:

摘要: The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than cones is disclosed. A preparation made by extraction leaves with aqueous alcohol was discovered confer a pleasant grape flavor the beer which added. composition alcohol-extracted found differ similar cones.

参考文章(32)
Alan R. Leidig, Nick J. Huige, Gilbert W. Sanchez, Process for preparing a malt beverage ,(1990)
Klingel Harry, Roller Peter, Kurt S Konigsbacher, Hop constituents and method of making same ,(1964)
Stéphane G. Voirin, Raymond L. Baumes, Jean-Claude Sapis, Claude L. Bayonove, Analytical methods for monoterpene glycosides in grape and wine Journal of Chromatography A. ,vol. 595, pp. 269- 281 ,(1992) , 10.1016/0021-9673(92)85169-T
Patrick L. Ting, John M. Cowles, Henry Goldstein, Gary Goetzke, Etzer Chicove, Light stable hop extracts and method of preparation ,(1987)
Etzer Chicoye, Walter H. Fly, Henry Goldstein, Anactinic hopping materials and method of preparation ,(1985)
Etzer Chicoye, Walter Fly, Patrick Ting, Henry Goldstein, Hop extracts and method of preparation ,(1980)
James A. Barnett, The Utilization of Disaccharides and Some Other Sugars RY Yeasts1 Advances in Carbohydrate Chemistry and Biochemistry. ,vol. 39, pp. 347- 404 ,(1981) , 10.1016/S0065-2318(08)60209-7
Stéphane G. Voirin, Raymond L. Baumes, Ziya Y. Gunata, Sylvaine M. Bitteur, Claude L. Bayonove, Claude Tapiero, Analytical methods for monoterpene glycosides in grape and wine Journal of Chromatography A. ,vol. 590, pp. 313- 328 ,(1992) , 10.1016/0021-9673(92)85395-A
Patrick L. Ting, Lance T. Lusk, Henry Goldstein, Aki A. Murakami, William G. Schulze, Velta D. Young, Methods of making and using purified kettle hop flavorants ,(1999)