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EVALUATION OF HOPS VI. INFLUENCE OF VARIETY ON THE COMPOSITION OF THE α‐ AND β‐ACIDS
Author(s) -
Howard G.A,
Tatchell A. R.
Publication year - 1957
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1957.tb02911.x
Subject(s) - composition (language) , variety (cybernetics) , food science , chemistry , mathematics , statistics , art , literature
The proportions of cohumulone in the α‐acid and of colupulone in the β‐acid, as determined for a wide range of hop varieties, suggest that these proportions are primarily inborn characteristics and are affected by environment only to a minor extent. The ratio of colupulone in β‐acid to cohumulone in α‐acid is approximately constant. The flowers from the male hop contain humulone and lupulone together with their analogues. The co‐fraction proportions again appear to vary with variety and, furthermore, the percentage of cohumulone in α‐acid is related to that of colupulone in β‐acid in the same way in both male flowers and female cones.