Results 21 to 30 of about 2,166 (192)

Evaluation of resistance to Pseudoperonospora humuli and of the content of alpha acids and hop oils in hops of selected genetic resources of hop Humulus lupulus L.

Czech Journal of Genetics and Plant Breeding, 2022
Twenty hop genotypes were selected for the evaluation of resistance to primary and secondary Pseudoperonospora humuli infection and of alpha acid and hop oil content in the hops.
Markéta Trefilová, Vladimír Nesvadba, Jitka Charvátová   +2 more
doaj   +1 more source

Evolutionary History and Rhizosphere Microbial Community Composition in Domesticated Hops (Humulus lupulus L.). [PDF]

Mol Ecol
ABSTRACT Humulus lupulus L., commonly known as hop, is a perennial crop grown worldwide and is well known for its pharmacological, commercial, and most importantly brewing applications. For hundreds of years, hop has undergone intense artificial selection, with over 250 cultivated varieties being developed worldwide, all displaying differences in key ...
McElwee-Adame A, Esplin-Stout R, Mugoya T, Vourlitis G, Welch N, Henning J, Afram K, Jeshvaghane MA, Bingham N, Dockter A, Eslava J, Gil G, Mergens J, Mohamed A, Nguyen T, Noor F, Salcedo N, Sethuraman A.   +17 more
europepmc   +2 more sources

Evaluation of Czech hop varieties

Kvasný průmysl, 2021
Czech hop varieties are evaluated as part of maintenance breeding. Every year, this evaluation includes ten mother plants of each hop variety. Yield is determined in kilograms of fresh hops per plant. The t-test is used to determine significance. Results
Vladimír Nesvadba, Jana Olšovská, Lenka Straková, Jitka Charvátová   +3 more
doaj   +1 more source

Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating

Journal of Sensory Studies, Volume 38, Issue 4, August 2023., 2023
Abstract Sensory methodologies are continuously being optimized based on industry needs. Sorting is a widely used sensory method; however, it provides limited information about the uniqueness of individual products. The present work was performed on nine single‐hop beers using a combination of sorting with profiling and intensity rating (SPIR) rating ...
Gonzalo Garrido‐Bañuelos, Astrid Buica   +1 more
wiley   +1 more source

Essential oils in Czech hop varieties

Kvasný průmysl, 2021
Czech hop varieties were evaluated as part of maintenance breeding. The evaluation was performed in a single location between 2011 and 2020. The average weight of hop essential oils (HEOs) is 0.43 to 2.28% w/w.
Vladimír Nesvadba, Jana Olšovská, Lenka Straková, Jitka Charvátová, Sabina Trnková   +4 more
doaj   +1 more source

Enhanced flavour profiles through radicicol induced genomic variation in the lager yeasts, Saccharomyces pastorianus

Yeast, Volume 39, Issue 10, Page 535-547, October 2022., 2022
In this paper, the authors describe the generation of new strains of the polyploid yeasts, Saccharomyces pastorianus, through stress‐induced changes in chromosome copy number and composition, coupled with selection for increased production of higher alcohols and esters that impart enhanced flavour profiles on lager beers produced through fermentation ...
Roberto de la Cerda Garcia‐Caro, Georgia Thompson, Penghan Zhang, Karsten Hokamp, Fiona Roche, Silvia Carlin, Urska Vrhovsek, Ursula Bond   +7 more
wiley   +1 more source

Aging of Hops and Their Effects on India Pale Ale Flavor [PDF]

BIO Web of Conferences, 2023
In this experiment, two hops varieties Simcoe and Saaz were selected as the research objects to explore the influence of hops on beer flavor after aging treatment under different conditions.
Xu Hengyuan, Sun Shaokang, Wang Xiaochen, Zhang Haojun, Nie Cong   +4 more
doaj   +1 more source

Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation

Journal of Applied Microbiology, Volume 133, Issue 3, Page 1333-1340, September 2022., 2022
Abstract Aims The purpose of this study was to compare the effect of hop extracts with diverse β‐acid concentrations on Streptococcus mutans biofilm formation. Methods and Results Ten different hop extracts, with α‐acid concentrations similar to those found in commercial beer products and β‐acid concentrations ranging from 2.6 to 8.1%, were added to ...
Eric R. Gregory, Renad F. Bakhaider, Grace F. Gomez, Ruijie Huang, Elizabeth A. S. Moser, Richard L. Gregory   +5 more
wiley   +1 more source

Evaluation of Czech hop varieties (Humulus lupulus L.) in a dry area without irrigation

Kvasný průmysl, 2023
Since 2017, a field experiment has been conducted in a dry area with 11 Czech hop varieties. The highest yields were achieved by the Uran variety (2.83 t/ha) and Saaz Shine variety (2.76 t/ha), which also exhibited the lowest yield variability, at 11.17%
Vladimír Nesvadba, Miloslav Klas, Jitka Charvátová, Sabina Trnková   +3 more
doaj   +1 more source

Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

Food and Energy Security, Volume 11, Issue 2, May 2022., 2022
Abstract The female inflorescence of hops is traditionally used in the brewing industry to impart bitterness, aroma, flavour and longer shelf life to beer, where the bittering acids are the main compounds that enhance the quality of the beer. In recent years, a wide variety of bioactive compounds have been reported to be present in female flowers.
Shaokang Sun, Xiaochen Wang, Ai Yuan, Jianlin Liu, Zebin Li, Dongxiao Xie, Huimin Zhang, Wenqing Luo, Hengyuan Xu, Jinshang Liu, Cong Nie, Haojun Zhang   +11 more
wiley   +1 more source