The influence of various hop cultivation conditions on hop quality, beer quality and yield
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F14864347%3A_____%2F17%3AN0000066" target="_blank" >RIV/14864347:_____/17:N0000066 - isvavai.cz</a>
Výsledek na webu
<a href="http://www.lfl.bayern.de/ipz/hopfen/024299/" target="_blank" >http://www.lfl.bayern.de/ipz/hopfen/024299/</a>
DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The influence of various hop cultivation conditions on hop quality, beer quality and yield
Popis výsledku v původním jazyce
MATSUI, Hiroo, Takako INUI, Karel KROFTA, Jana ŠNIDLOVÁ, Kaneo OKA and Nobuyuki FUKUI. The influence of various hop cultivation conditions on hop quality, beer quality and yield. In: F. WEIHRAUCH, ed. Proceedings of the Scientific-Technical Commission 25 – 29 June 2017, St. Stefan am Walde, Austria. Wolnzach: Scientific-Technical Commission of the International Hop Growers´ Convention, 2017, pp. 44–47. ISSN 2512-3785. We investigated the correlation between the cultivation factors such as pruning, blooming and harvest time and hop aroma characteristics, chemical components, appearance, yield, and beer quality in four locations and in three years. Among the cultivation conditions investigated in this study, harvest time had a significant impact on the amount of essential oils, especially mono-terpenes. Among them, linalool, geraniol and myrcene those are contributing beer hoppy aroma increased with delay in harvest time. These impact caused by harvest time were confirmed in all 4 locations and in all 3 years.
Název v anglickém jazyce
The influence of various hop cultivation conditions on hop quality, beer quality and yield
Popis výsledku anglicky
MATSUI, Hiroo, Takako INUI, Karel KROFTA, Jana ŠNIDLOVÁ, Kaneo OKA and Nobuyuki FUKUI. The influence of various hop cultivation conditions on hop quality, beer quality and yield. In: F. WEIHRAUCH, ed. Proceedings of the Scientific-Technical Commission 25 – 29 June 2017, St. Stefan am Walde, Austria. Wolnzach: Scientific-Technical Commission of the International Hop Growers´ Convention, 2017, pp. 44–47. ISSN 2512-3785. We investigated the correlation between the cultivation factors such as pruning, blooming and harvest time and hop aroma characteristics, chemical components, appearance, yield, and beer quality in four locations and in three years. Among the cultivation conditions investigated in this study, harvest time had a significant impact on the amount of essential oils, especially mono-terpenes. Among them, linalool, geraniol and myrcene those are contributing beer hoppy aroma increased with delay in harvest time. These impact caused by harvest time were confirmed in all 4 locations and in all 3 years.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
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OECD FORD obor
40101 - Agriculture
Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů