Anton Paar has released a new application note detailing an exciting new development to simplify the determination of Hop Storage Index. HSI (Hop Storage Index) is the indicator of the freshness of a hop and gives the ratio between oxidized and non-oxidized hop acids. An understanding of the oxidization process is important as this directly affects the quality and taste of the beer produced.
Current methods for determination of HSI involve time consuming sample preparation involving extraction, filtration and dilution followed by spectroscopic analysis. In contrast the oxidation stability and rate of oxidation of hop products can be determined faster and easily with the RapidOxy 100. The measurement requires no preliminary tedious sample preparation – the sample can be weighed directly into a glass dish and placed into the test chamber.
RapidOxy 100 artificially accelerates the oxidation process by using increased temperature and oxygen pressure. The instrument measures the induction time in minutes which is the time elapsed between starting the heating procedure of the sample vessel and the predefined pressure drop. After the measurement the freshness of the hop or hop product can be classified by the length of the induction time.
Download the full application report “Oxidation Stability of Hop Products” here.