Results 11 to 20 of about 19,712 (118)

Virus free Žatec (Saaz) hops. [PDF]

Kvasny Prumysl, 2001
By way of reference tests the quality of the supplied virus free Saaz semi-early red bine hop was verified in large scale conditions as a sensory equivalent raw material. As regards its contents of alpha-bitter acid (5,38 % w/w. in dry substance by the HPLC method) the investigated material highly exceeds the parallelly purchased  hops (crop average ...
I. ONODA, F. KROUPA, B. MAREŠ
openaire   +3 more sources

Brewing characteristics of Czech fine aroma hops "Saaz". [PDF]

Kvasny Prumysl, 2012
Since 1998 we have been carrying out brewing tests with Saaz, known worldwide as the high quality standard within the group of fine aroma hops. Its brewing characteristics are compared to the other Czech as well as foreign aroma varieties (Tettnang, Spalt, Lublin, Hersbruck and Strieselspalt).
Vladimír NESVADBA, Zděnka POLONČÍKOVÁ, Alena HENYCHOVÁ   +2 more
openaire   +3 more sources

Saaz Late - The Czech Hop Variety Recommended for Czech Beer. [PDF]

Kvasny Prumysl, 2013
Late Saaz hop variety, registered in 2010, was bred in order to produce a higher yield of min . 2t/ha whilst maintaining the brewer quality of the Saaz variety . Genetically, Late Saaz belongs to a group of European aroma varieties . The content and composition of the α-and β-acids is very similar to Saaz hops and so is the composition of hop oils ...
Alexandr MIKYŠKA, Martin SLABÝ, Marie JURKOVÁ, Karel KROFTA, Josef PATZAK, Vladimír NESVADBA   +5 more
openaire   +3 more sources

Dynamic patterns of repeats and retrotransposons in the centromeres of Humulus lupulus L. [PDF]

New Phytol
Summary The centromere has a conserved function across eukaryotes; however, the associated DNA sequences exhibit remarkable diversity in both size and structure. In plants, some species possess well‐defined centromeres dominated by tandem satellite repeats and centromeric retrotransposons, while others have centromeric regions composed almost entirely ...
Horáková L, Jedlička P, Čegan R, Navrátilová P, Tanaka H, Toyoda A, Itoh T, Akagi T, Ono E, Hudzieczek V, Patzak J, Šafář J, Hobza R, Bačovský V.   +13 more
europepmc   +2 more sources

Evaluating hop extract concentrations found in commercial beer to inhibit Streptococcus mutans biofilm formation. [PDF]

J Appl Microbiol, 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 ...
Gregory ER, Bakhaider RF, Gomez GF, Huang R, Moser EAS, Gregory RL.   +5 more
europepmc   +2 more sources

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

Analysis of chemical and genetic variability in wild hop (Humulus lupulus L.) populations of Kosovo. [PDF]

Plant Biol (Stuttg)
The study revealed phytochemical and genetic variability among and within wild hop populations in Kosovo, offering valuable insights for conservation and future breeding efforts. Abstract Hops is an economically important species due to its diverse secondary metabolites and extensive use in the brewing and medicinal industries.
Salihu B, Samarakoon T, Pulaj B, Quave CL, Mustafa B, Hajdari A.   +5 more
europepmc   +2 more sources

Notes on Hop-Drying in the Saaz and Hallertau Districts [PDF]

Journal of the Institute of Brewing, 1930
exaly   +2 more sources

Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods. [PDF]

Food Chem X
Humulus 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
Ping C, Li B, Gao Y, Li X, Wang F.
europepmc   +2 more sources

Quantification of α-Acids, β-Acids, and Phenolic Compounds in Corsican Hops Using LC-MS/MS and Metabolomic Approach Through Molecular Networks. [PDF]

Phytochem Anal
ABSTRACT Introduction Determining the bittering profile of hops is a prerequisite for their use in beer making industry. To fully grasp the brewing potential of Corsican hops, it is therefore essential to perform a precise quantification of the molecules responsible for their bittering power.
Dabbous-Wach A, Majidi L, Lorenzetti JV, Paolini J, Costa J.   +4 more
europepmc   +2 more sources