13,691
edits
Changes
Hops
,→Summary of Oxidized Hop Compounds
| Tricyclocolupone epimers || Beta acids (colupulone) || Y || Contributes long-lasting lingering and harsh bitterness; flavor threshold of 38-54 umol/L || Found to survive the brewing process up to 50% in a Pilsner style beer.
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| Dehydrotricyclocolupones || Beta acids (colupulone) || Y || Contributes long-lasting lingering and harsh bitterness; flavor threshold of 40 umol/L || Found to not survive the brewing process in a Pilsner style beer, so it probably does might not contribute to beer bitterness.
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| Hydroperoxy-tricyclocolupone epimers || Beta acids (colupulone) || Y || Contributes long-lasting lingering and harsh bitterness; flavor threshold of 20 umol/L || Found to not survive the brewing process in a Pilsner style beer, so it probably does might not contribute to beer bitterness.
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| Hydroxy-tricyclocolupone epimers || Beta acids (colupulone) || Y || Contributes long-lasting lingering and harsh bitterness; flavor threshold of 14-17 umol/L || Found to not survive the brewing process in a Pilsner style beer, so it probably does might not contribute to beer bitterness.
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| Nortricyclocolupone || Beta acids (colupulone) || Y || Contributes bitterness; flavor threshold of 90 umol/L || Found to survive the brewing process.