Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality. [PDF]
Molecules, 2022 The aim of this study was to determine how the hopping technique affects the quality of non-alcoholic beer (NAB). A series of NABs were brewed and tested for basic physicochemical characteristics, profiles of selected volatile compounds, and microbial contamination.
Adamenko K, Kawa-Rygielska J.
europepmc +4 more sources
HOPS LIAISON COMMITTEE*: INTERNATIONAL HOP VARIETY TRIALS 1965-1967 [PDF]
Journal of the Institute of Brewing, 1970 This report covers a series of International Hop Variety Trials for the final 3 years for which they were carried out. The results generally confirm those obtained for the first 5 years. The object, history and organization of the trials are described and the results are discussed.
Jesslyn F. Brown +4 more
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Agricultural Science and Practice, 2018 Introduction. According to the data of foreign studies, prenyl fl avonoids and bitter substances of hop have signifi cant antioxidant, antiviral, antimicrobial, anti-infl ammatory and anti-carcinogenic properties. Methods.
L. Protsenko +4 more
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Analysis of the Leaves and Cones of Lithuanian Hops (Humulus lupulus L.) Varieties by Chromatographic and Spectrophotometric Methods [PDF]
Molecules, 2022 This work involves a comprehensive chemical composition analysis of leaf and cone samples of Lithuanian hop varieties. This study aimed to determine the chemometric properties of the leaves and cones of five Lithuanian hop varieties.
Žydrūnas Stanius +8 more
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Classification of Czech Hops According to their Contents of Prenylflavonoids [PDF]
Kvasný průmysl, 2015 The prenylated flavonoids are hop components with the most beneficial health effects. Information about their content and the dynamics of their decrease during hops processing is necessary for the production of beer with an increased content of these ...
Karel Krofta +6 more
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Kvasný průmysl, 2020 Four new aroma hop varieties – Saaz Brilliant, Saaz Comfort, Saaz Shine and Mimosa – were registered in the Czech Republic in 2019. All of the new hop varieties have significantly higher yields than the traditional Saaz aroma variety.
Vladimír Nesvadba , Jitka Charvátová
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Evaluation of Czech hop varieties in beer
Kvasný průmysl, 2021 New hop varieties were evaluated in brewing tests in the years 2020 and 2021. The Saaz Comfort, Saaz Shine, Saaz Late and Saaz fine aroma hops were compared in lager style beers. Saaz Comfort has the best evaluation in terms of overall popularity. With a
Vladimír Nesvadba +3 more
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Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods [PDF]
Food Chemistry: XHumulus lupulus L. (hops) is globally recognized in food production as a flavor enhancer and flour improver. Here, different hop-soaking methods (cold and boiling water) and varieties (Tsingtao and Saaz) were investigated to determine how these influence
Chunyuan Ping +4 more
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VITAL - The Czech hop hybrid variety - Part II. [PDF]
Kvasný průmysl, 2013 In the last few years brewing tests with hop products of the Vital variety (hop pellets T90 and a CO2-extract) were carried out at different levels: from a pilot scale trial to a full scale trial.
Karel KROFTA +5 more
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Identification on Key Volatiles Contributed to Oviposition Preference of Plodia interpunctella (Hübner, 1813) (Lepidoptera: Pyralidae) from High and Normal Oleic Varieties of Peanut [PDF]
InsectsThe Indian meal moth, Plodia interpunctella (Hübner, 1813) (Lepidoptera: Pyralidae), a primary stored peanut insect pest, exhibited a significant difference in oviposition preference among normal-oleic peanuts (NOPs) and high-oleic peanuts (HOPs ...
Chen Wang +7 more
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