Plant, Soil and Environment (Jun 2003)
Comparison of quality parameters of Czech and foreign hop varieties
Abstract
Market varieties of hops are classified to several groups according to their use in the brewing industry - aroma, bitter (dual-purpose), high-alpha ones. Saaz and other genetically related varieties form a separate group among the aromatic hops. The group called fine aroma hops has a low content of a-bitter acids (3-4% w/w), its content of b-bitter acids is in the range of 4-7% w/w and cohumulone ratio in the interval of 23-26% rel. The composition of hop oils is characterised by the content of b-farnesene in the range of 15-20% rel. and trans-a-bergamotene at the amount of ca. 1% rel. Most market varieties of hops are of hybrid origin. It holds true about the Czech varieties Sládek, Bor, Premiant and Agnus. The content of a-bitter acids in bitter varieties is in the range of 7-10% w/w while the content of a-bitter acids in high-alpha hops is higher than 10% w/w.
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