Academic Journal
Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties ( Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region
| العنوان: | Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties ( Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region |
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| المؤلفون: | Barbara Sawicka, Mateusz Śpiewak, Anna Kiełtyka-Dadasiewicz, Dominika Skiba, Bernadetta Bienia, Barbara Krochmal-Marczak, Piotr Pszczółkowski |
| المصدر: | Fermentation, Vol 7, Iss 104, p 104 (2021) |
| بيانات النشر: | MDPI AG |
| سنة النشر: | 2021 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | hop, essential oils, α-acid, physicochemical properties, varieties, Fermentation industries. Beverages. Alcohol, TP500-660 |
| الوصف: | The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistula Gorge Region (21°53′ E; 51°16′ N) (2015–2017). The scope of the research included the determination of the yield of cones and their physicochemical properties, as well as determination of the contents of hop resins and essential oils. In bitter varieties, the ratio of alpha-acids to beta-acids was stable, while, in aromatic varieties, it was variable. In the essential oils of the studied hop varieties, compounds with myrcene and α-humulene were identified and dominated the profiles. “Iunga”, “Sybilla”, “Lubelski”, and “Lomik” were rich in monoterpene hydrocarbons, mainly myrcene, while there was a bit more α-humulene in the “Marynka” variety. “Magnum” was characterized by an even distribution of monoterpenes and sesquiterpenes. The “Magnum variety turned out the most useful for the brewing industry in this region. The Małopolska Vistula Gorge Region is a region where hops not only achieve a high yield of cones, but also good-quality. The bitterness and aroma content of the hops in this region is high. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 2311-5637 |
| Relation: | https://www.mdpi.com/2311-5637/7/3/104; https://doaj.org/toc/2311-5637; https://doaj.org/article/f8146047126e4f7a8ec79a03a1b5f9f2 |
| DOI: | 10.3390/fermentation7030104 |
| الاتاحة: | https://doi.org/10.3390/fermentation7030104 https://doaj.org/article/f8146047126e4f7a8ec79a03a1b5f9f2 |
| رقم الانضمام: | edsbas.D78EEAE2 |
| قاعدة البيانات: | BASE |
| تدمد: | 23115637 |
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| DOI: | 10.3390/fermentation7030104 |