EXTRACT OF SPENT HOPS AND ITS USE
A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar sol...
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| creator | WILKINSON, HETVIN A TRIPP, MATTHEW L RADER, SYDNEY R GOLDSTEIN, HENRY RAO, SUBBA C TING, PATRICK L CHAUDHARY, VINOD K MIZERAK, ROBERT J RYDER, DAVID S |
| description | A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed. |
| format | Patent |
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Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.</description><edition>7</edition><language>eng ; fre ; ger</language><subject>BEER ; BIOCHEMISTRY ; BREWING OF BEER ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2003</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20030716&DB=EPODOC&CC=EP&NR=0832177B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20030716&DB=EPODOC&CC=EP&NR=0832177B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WILKINSON, HETVIN A</creatorcontrib><creatorcontrib>TRIPP, MATTHEW L</creatorcontrib><creatorcontrib>RADER, SYDNEY R</creatorcontrib><creatorcontrib>GOLDSTEIN, HENRY</creatorcontrib><creatorcontrib>RAO, SUBBA C</creatorcontrib><creatorcontrib>TING, PATRICK L</creatorcontrib><creatorcontrib>CHAUDHARY, VINOD K</creatorcontrib><creatorcontrib>MIZERAK, ROBERT J</creatorcontrib><creatorcontrib>RYDER, DAVID S</creatorcontrib><title>EXTRACT OF SPENT HOPS AND ITS USE</title><description>A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. 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Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE |
| title | EXTRACT OF SPENT HOPS AND ITS USE |
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