HOP

Hop is used in breweries by its power of bitterness. Lúpulo is in the lupulina (grains of yellow color that is in the flower) being these cristalizables acids bitter which they confer this power of bitterness. These bitter acids oxidize and cure easily losing this way their power of bitterness, these phenomena are accelerated by oxygen, temperature, and humidity. Being important that for his conservation they must be placed in suitable places to 0 ºC and where 70 the hidrométrico degree does not happen of to 75%.El bitter of must takes place by the entrance of certain bitter substances of hop, being: acids alpha or humulona, acids beta or lupulona, soft resins alpha, soft resins beta, hard resins. Being its bitter relative ones

     Acid a .............................. 100

  Acid b .................................... 0

Soft resin a ........................... 36

Soft resin b ............................ 29

       Resin lasts ....................... 12

Also also the tannin of hop distributes flavor which gives the final flavor to the beer, thanks to its capacity of reaction with certain proteins of must; the characteristic aroma is given however by the oils of hop which are a mixture of several oils with a boiling point of 127 ºc to 300 ºc. The acids to or humulonas consist of a mixture of homologous as they are the Humulona, Comulona, adhumulona, pre-humulona and posthumulona. The acids alpha, so as are not bitter and its presence in the beer is very small, by boiling the acids transform into acids iso- athat are but bitter and soluble in must. The chemical composition of lúpulo comes to be:

Yeast

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