Hops with high moisture content have a shorter storage life; in contrast, hops that are too dry disintegrate easily and lose their lupulin.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The moisture content of whole hops, hop powder products or pellets is determined through the difference in weight before and after drying under standardized conditions.
This method describes how to determine the hop storage index (HSI) in hops and hop products.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The oxidative degradation of the α-acids and β-acids in hops and conventional hop products is determined using a spectrophotometer. The HSI can be referenced in addition to or together with the spectrophotometric method for determining the α-acids and β-acids in hops outlined under R-300.04.110 α- und β-Säuren in Doldenhopfen und Hopfenpellets – Spektralphotometrische Methode.