The Comparison and Brewing Value of Saaz Hop Pedigree

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F24%3AN0000009" target="_blank" >RIV/60193697:_____/24:N0000009 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/24:43925931

Výsledek na webu

<a href="https://www.mdpi.com/2306-5710/10/4/101" target="_blank" >https://www.mdpi.com/2306-5710/10/4/101</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/beverages10040101" target="_blank" >10.3390/beverages10040101</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The Comparison and Brewing Value of Saaz Hop Pedigree

Popis výsledku v původním jazyce

The well‐known hop variety Saaz, which gives the Pilsner lager beer characteristic hop aroma may be threatened by climate change in the future. Therefore, new Saaz‐related hop varieties, Saaz Late, Saaz Brilliant, Saaz Comfort, and Saaz Shine were bred recently. To evaluate whether these varieties are acceptable for traditional lagers, their comparison was carried out. For this purpose, sensorial and chemical analyses of hops and related beer including namely analysis of hop resins and hop oils were performed. Sensory profiles of Saaz varieties are very similar (fine hoppy aroma, floral, herbal) except for Saaz Comfort which has a little higher aroma intensity, and Saaz Shine which has the most noticeable fruity scent with traces of citrusy of all. Also, the chemical profiles are very close, α‐humulene, β‐pinene, (E)‐β‐farnesene, β‐caryophyllene, and myrcene are the most abundant. As a result of decoction mashing and kettle‐hopping technology with bottom fermentation, are very similar lager beers with hoppy, floral, herbal, fruity, and spicy aromas. Typical hop oils are farnesol, linalool, methyl geranate, β‐pinene, and limonene. The high concentration of farnesol in beer correlates with the concentration of (E)‐β‐farnesene and farnesol in hops. New Saaz varieties are well used for the production of the Pilsner type of lager without affecting the traditional sensory aroma of this widespread style. Varieties have a higher yield and concentration of bitter acids and hop oils. Moreover, Saaz Shine and Saaz Comfort have very good resistance to drought, which is an important property from a climate change perspective.

Název v anglickém jazyce

The Comparison and Brewing Value of Saaz Hop Pedigree

Popis výsledku anglicky

The well‐known hop variety Saaz, which gives the Pilsner lager beer characteristic hop aroma may be threatened by climate change in the future. Therefore, new Saaz‐related hop varieties, Saaz Late, Saaz Brilliant, Saaz Comfort, and Saaz Shine were bred recently. To evaluate whether these varieties are acceptable for traditional lagers, their comparison was carried out. For this purpose, sensorial and chemical analyses of hops and related beer including namely analysis of hop resins and hop oils were performed. Sensory profiles of Saaz varieties are very similar (fine hoppy aroma, floral, herbal) except for Saaz Comfort which has a little higher aroma intensity, and Saaz Shine which has the most noticeable fruity scent with traces of citrusy of all. Also, the chemical profiles are very close, α‐humulene, β‐pinene, (E)‐β‐farnesene, β‐caryophyllene, and myrcene are the most abundant. As a result of decoction mashing and kettle‐hopping technology with bottom fermentation, are very similar lager beers with hoppy, floral, herbal, fruity, and spicy aromas. Typical hop oils are farnesol, linalool, methyl geranate, β‐pinene, and limonene. The high concentration of farnesol in beer correlates with the concentration of (E)‐β‐farnesene and farnesol in hops. New Saaz varieties are well used for the production of the Pilsner type of lager without affecting the traditional sensory aroma of this widespread style. Varieties have a higher yield and concentration of bitter acids and hop oils. Moreover, Saaz Shine and Saaz Comfort have very good resistance to drought, which is an important property from a climate change perspective.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/QK21010136" target="_blank" >QK21010136: Aplikace nových odrůd a genotypů chmele odolných k suchu do pěstitelské a pivovarské praxe</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Beverages

ISSN

2306-5710

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

16

Strana od-do

101

Kód UT WoS článku

001386590600001

EID výsledku v databázi Scopus

2-s2.0-85205051043