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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COMPARISON OF TETTNANGER, SAAZ, HALLERTAU AND FUGGLE HOPS GROWN IN THE USA, AUSTRALIA AND EUROPE [PDF]
Journal of the Institute of Brewing, 1997 Analyses of essential oil from 16 samples and α-acids and β-acids in 9 samples of Tettnanger hops grown in the USA showed that they were not the same as Tettnanger hops grown in the Tettnang district of Germany. The composition of the essential oils and ratios of α-acid to β-acid in samples grown in the USA were consistent with them being the English ...
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Analysis and prognosis of bitter acids content in Czech hop varieties - year 2018 and long-term comparisons and trends [PDF]
Kvasný průmysl, 2019 This article presents the results of the harvest forecast of the alpha- and beta-bitter acids of the Czech hop varieties in the 2018 harvest, the results are discussed in relation to the long-term averages, the composition of the bitter acid analogs and ...
Alexandr Mikyška, Marie Jurková
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Evaluation of Czech Hops Harvested in 2014 – Part I: Contents of α- and β-Bitter Acids [PDF]
Kvasný průmysl, 2015 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2014 have been evaluated. Samples originated from all growing areas – Žatec, Úštěk and Tršice (77.3%, 10.6% and 12.1% of the hop garden areas in the Czech Republic).
Alexandr Mikyška, Marie Jurková
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Hops across Continents: Exploring How Terroir Transforms the Aromatic Profiles of Five Hop (Humulus lupulus) Varieties Grown in Their Countries of Origin and in Brazil [PDF]
PlantsHumulus lupulus, or hops, is a vital ingredient in brewing, contributing bitterness, flavor, and aroma. The female plants produce strobiles rich in essential oils and acids, along with bioactive compounds like polyphenols, humulene, and myrcene, which ...
Marcos Edgar Herkenhoff +2 more
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Determination of Bitter Compounds in Hops – Effect of Crop Year and Hops Age [PDF]
Kvasný průmysl, 2017 Our study is focused on mutual comparison of four methods of determination of alpha acids in hops (EBC 7.4, EBC 7.5, ČSN and EBC 7.7) and their application in evaluation of hops stored under different conditions.
Karel Krofta +4 more
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Comparative Study of Hops Moisture Content and the Relative Humidity of the Drying Environment in a Hop Belt Dryer [PDF]
SensorsThe paper concerns a study of drying and the creation of a statistical model for measuring the relative humidity of the drying environment in a belt dryer, as well as the moisture content of hop heads, stems, and bracts.
Petr Heřmánek +4 more
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Kazbek – The First Czech Aroma “Flavor Hops” Variety: Characteristics and Utilization [PDF]
Kvasný průmysl, 2019 The world market of craft beer, especially dry hopped beers, has been constantly growing in the last few years. That is why new varieties of hops are still being bred.
Karel Krofta +5 more
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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 +4 more
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Alpha acids content in Czech hops from harvest 2022 - forecasts, reality and trends
Kvasný průmysl, 2023 From the brewing and commercial point of view, the content of alpha acids is the most important quality parameter of hops, which is subject to significant annual fluctuations. The established system for evaluating the content of alpha acids in Czech hops
Alexandr Mikyška +5 more
doaj +1 more source