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Comparison of quality parameters of Czech and foreign hop varieties

Author

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  • K. Krofta

    (Hop Research Institute Co., Ltd, Žatec, Czech Republic)

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.

Suggested Citation

  • K. Krofta, 2003. "Comparison of quality parameters of Czech and foreign hop varieties," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 49(6), pages 261-268.
    • Handle: RePEc:caa:jnlpse:v:49:y:2003:i:6:id:4123-pse
    DOI: 10.17221/4123-PSE
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    Cited by:

    1. Lukáš Jelínek & Michal Šneberger & Marcel Karabín & Pavel Dostálek, 2010. "Comparison of Czech hop cultivars based on their contenst of secondary metabolites," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 309-316.
    2. Vladimír Nesvadba & Jitka Charvátová & Josef Vostřel & Markéta Werschallová, 2020. "Evaluation of Czech hop cultivars since 2010 till 2019," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 66(12), pages 658-663.
    3. Liana-Claudia SALANŢĂ & Maria TOFANĂ & Sonia SOCACI & Elena MUDURA & Anca FĂRCAŞ & Carmen POP & Anamaria POP & Antonia ODAGIU, 2015. "Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(2), pages 148-155.

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