from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. An alkaloid extracted from hops.
from the GNU version of the Collaborative International Dictionary of English
- n. An alkaloid extracted from hops as a colorless volatile liquid.
from The Century Dictionary and Cyclopedia
- In botany, resembling a head of the hop.
It is the rule to judge the strength and goodness of hops by the amount of farina -- the so-called lupuline; and as this contains the major portion of the active constituents of the hop, there is no doubt that approximately the amount of lupuline is a useful quantitative test.
But here we are confronted by the question whether the lupuline is to be regarded as containing _all_ that is of any value in the hops and the leaves, the organic principles in which pass undetected under such a test, as supererogatory for brewers 'purposes?
On the other hand, we can readily and quickly attain our object, if we employ for our original material fresh lupuline from unsulphured hops.
After twenty-four hours, by means of a Zullowsky filter immersed in the mass, and with the aid of a suction-pump, the dark brown solution is drawn off; then fresh ether is poured on to the lupuline, and it is allowed to stand for another twenty-four hours.
That in brewing hops cannot be replaced by lupuline alone, even when the latter is employed in relatively large quantities is well known, as also that a considerable portion of the bitter principle of the hop is found in the floral leaves.
Neither can the lupuline be regarded as the only active beer agent, as both the hop-tannin and the hop-resin serve to precipitate the albuminous matter, and clarify and preserve the beer.
Six kilos of lupuline, which included a large proportion of sand, furnished 400 grammes of crude hop-bitter acid.
The lupuline is first freed from gross impurities (hop-seed leaves, etc.), and then covered with petroleum ether boiling at a low temperature (40° to 70°) in stoppered flasks.
Another plies him with lupuline, camphor, and digitaline.
The hops should have no bad smell, and they should be in condition, that is, they should abound in the yellow powder called by chemists lupuline, which makes them feel sticky when rubbed between the fingers.
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