13,585
edits
Changes
Hops
,→Summary of Oxidized Hop Compounds
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| ''cis''-alloisohumulone and ''trans''-alloisohumulone || Iso-alpha acids (''cis'' isohumulone and ''trans'' isohumulone) || Y || ? || ''cis''-alloisohumulone was found in trace levels in a Pilsner style beer at all different aging points, but ''trans''-alloisohumulone remained undetected.
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| ''trans''-humulinic acid and ''cis''-humulinic acid || Iso-alpha acids (''cis'' isohumulone and ''trans'' isohumulone) || Y || No bitterness || Minor levels in wort, but stable through the brewing process. Higher levels were detected in beers aged in oxygen permeable PET bottles versus glass bottles. Humulinic acid content increases over the storage of beer over many years as iso-alpha acids decrease. It has been suggested that the decomposition of iso-alpha acids into humulinic acids over time plays a role in the decrease in perceived bitterness of aged beer.
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