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THE INFLUENCE OF VARIOUS FACTORS ON THE COST OF PRODUCTION OF HOP α‐ACID
Author(s) -
Thompson F. C.,
Neve R. A.
Publication year - 1972
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.2050-0416.1972.tb06396.x
Subject(s) - acre , hop (telecommunications) , chemistry , food science , biology , environmental science , agronomy , engineering , telecommunications
Changes in cultural conditions have little, if any, effect on the α‐acid content of hops, the greatest single influence in α‐acid production being the variety under cultivation. Seasonal fluctuations in α‐acid level are associated with variations in air temperature in the 40/60 days before harvest and are thus not under the control of the grower. The use of virus‐free stock may be accompanied by both improved yields and higher α‐acid contents. The improved yields of α‐acid per acre shown by Wye Northdown and Wye Challenger compared with Northern Brewer are due to an innately high level of α‐acid in Wye Northdown and to a higher‐yielding capacity, at similar levels of α‐acid, in Wye Challenger. Wye Target shows promise as a high α‐acid wilt‐tolerant variety which may also outyield Northern Brewer.