Company Filing History:
Years Active: 2022
Title: Innovations in Hop Extraction by Wendy Ann Lopez
Introduction
Wendy Ann Lopez is an accomplished inventor based in Moxee, Washington. She has made significant contributions to the field of beverage fermentation and flavor enhancement through her innovative work with hop extraction products. Her expertise has led to the development of a patented process that improves the quality of beer.
Latest Patents
Wendy Ann Lopez holds a patent for "Hop extraction products and processes for improved beverage fermentation and flavor." This invention relates to new products and processes for making and using hop extract products that comprise hop oils present in amounts between about 6 mL/100 g to about 40 mL/100 g, or more. The oil-enriched hop extracts contain higher proportions of oil relative to other hop components typically found in hop extracts. The production of these oil-enriched hop extracts may involve a partial or first extraction of hop materials, which can occur under pressures of 1700 psi to about 3700 psi for less than three hours. The enriched oil extracts can be used to produce beers with enhanced aroma and flavor profiles. Additionally, the invention includes processes for making and using second extractions of hop materials comprising alpha acids present in amounts of about 50% to about 70% (w/w).
Career Highlights
Wendy is currently employed at John I. Haas, Inc., where she continues to innovate in the field of hop extraction and beverage production. Her work has garnered attention for its potential to revolutionize the brewing industry by enhancing the flavor and aroma of beers.
Collaborations
Wendy has collaborated with notable colleagues, including Alex Byelashov and Mark M Bossert, who share her passion for advancing beverage technology.
Conclusion
Wendy Ann Lopez's contributions to hop extraction processes represent a significant advancement in the brewing industry. Her innovative approach not only enhances the quality of beer but also showcases the potential for further developments in beverage fermentation.