Comparison of quality parameters of Czech and foreign hop varieties

https://doi.org/10.17221/4123-PSECitation:Krofta K. (2003): Comparison of quality parameters of Czech and foreign hop varieties. Plant Soil Environ., 49: 261-268.
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Market varieties of hops are classified to several groups according to their use in the brewing industry – aroma, bitter (dual-purpose), high-alpha ones. Saaz and other genetically related varieties form a separate group among the aromatic hops. The group called fine aroma hops has a low content of a-bitter acids (3–4% w/w), its content of b-bitter acids is in the range of 4–7% w/w and cohumulone ratio in the interval of 23–26% rel. The composition of hop oils is characterised by the content of b-farnesene in the range of 15–20% rel. and trans-a-bergamotene at the amount of ca. 1% rel. Most market varieties of hops are of hybrid origin. It holds true about the Czech varieties Sládek, Bor, Premiant and Agnus. The content of a-bitter acids in bitter varieties is in the range of 7–10% w/w while the content of a-bitter acids in high-alpha hops is higher than 10% w/w.
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