The cis-resveratrol concentration is proposed as a new indicator of the hop freshness

Jerkovic, Vesna;Collin, Sonia
(2009) BrewingScience — Vol. 62, n° 7-8, p. 141-146 (2009)

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Abstract
trans-Piceid, cis-piceid and trans-resveratrol contents of hop cones and hop pellets from six American varieties (harvest 2004) were monitored by RP-HPLC-APCI(+)-MS/MS over 12 months of storage. trans-Resveratrol, cis-piceid and transpiceid were found in all samples. After 8 months of storage, the overall stilbene content was decreased in the same range whatever the conditioning. Absent in fresh hop cones or pellets, cis-resveratrol was released from cis-piceid in all stored samples. cis-Resveratrol concentration revealed very interesting for assessing hop freshness.
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Jerkovic, V., & Collin, S. (2009). The cis-resveratrol concentration is proposed as a new indicator of the hop freshness. BrewingScience, 62(7-8), 141-146. https://hdl.handle.net/2078.5/161984 (Original work published 2009)