Essential oils in Czech hop varieties

Authors

  • Vladimír Nesvadba Hop Research Institute Co., Ltd., Saaz, Kadaňská 2525, 438 01 Žatec, Czech Republic
  • Jana Olšovská Research Institute of Brewing and Malting, Lípová 15, 120 44 Prague, Czech Republic
  • Lenka Straková Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, 613 00 Brno, Czech Republic
  • Jitka Charvátová Hop Research Institute Co., Ltd., Saaz, Kadaňská 2525, 438 01 Žatec, Czech Republic
  • Sabina Trnková Hop Research Institute Co., Ltd., Saaz, Kadaňská 2525, 438 01 Žatec, Czech Republic

DOI:

https://doi.org/10.18832/kp2021.67.447

Keywords:

hop, Humulus lupulus L., essential oils, variability

Abstract

Czech hop varieties were evaluated as part of maintenance breeding. The evaluation was performed in a single location between 2011 and 2020. The average weight of hop essential oils (HEOs) is 0.43 to 2.28% w/w. The Saaz, Saaz Brilliant, Mimosa, Saaz Shine and Saaz Comfort hop varieties have a low amount of HEOs. Their maximum content of these compounds amounts to 1.1% w/w. The average proportion of myrcene is between 23.42 and 45.14% rel. Only the Agnus, Vital and Boomerang hop varieties have the maximum myrcene proportion above 50% rel. The average share of caryophyllene ranges between 6.19 and 13.15% rel. Saaz Late has a broad range of caryophyllene percentage – from 5.39% rel. to 15.53% rel. The average percenatge of farnesene is between 0.14 and 16.91% rel. Only the Saaz Comfort and Saaz Shine hop varieties have the maximum farnesene share above 20% rel. The average humulene content has a very broad range between 2.23 and 35.79% rel. The Vital, Mimosa, Gaia and Saaz Comfort hop varieties are in a group with a low humulene percentage, which is clearly different from other hop varieties. The average share of selinenes ranges broadly from 0.97 to 33.56% rel. Mimosa differs from the before mentioned varieties with its proportion of selinenes between 23.08 and 43.75% rel. The aim was to characterize and compare Czech hop varieties in terms of content and composition of HEOs.

References

Krofta, K. (2008). Hodnocení kvality chmele: Metodika pro praxi 4/2008. (eng. Evaluation of hop quality: Methodology for practice 4/2008.) Hop Research Institute, Ltd., Žatec, 52 pp. ISBN 978-80-86836-84-3 Available in Czech from: https://invenio.nusl.cz/record/170477/files/nusl-170477_1.pdf

Krofta, K. (2002). Obsah a složení chmelových pryskyřic žateckých chmelů z pohledu jejich pivovarské hodnoty (eng. Content and composition of hop resins of Saaz hops from the point of view of their brewing value). Thesis, University of Chemical Technology, Prague. Available only in Czech.

Krofta, K., Nesvadba, V., Mikyška, A., Hašková, D. (2009). Harmonie - Czech aroma hop variety. Kvasny prumysl, 55(7-8), 170–176. https://doi.org/10.18832/kp2009017

Krofta, K., Patzak, J. (2011a). Investigation of Czech Hop Varieties Authenticity by Means of Chemical and Genetic Analyses. Kvasny prumysl, 57(7–8), 296–304. https://doi.org/10.18832/kp2011035

Krofta, K., Nesvadba, V., Patzak, J. (2011b). Vital – new Czech hop variety. Proceedings of Scientific Commission of IHGC, Lublin, Poland, June 19–23, 19.

Krofta, K., Klapal, I., Vojtěchová, D., Ondráček, J., Kroupa, F., Tichá, J. (2019). Hodnocení kvalitativních parametrů českých chmelů ze sklizně 2018 (eng. Evaluation of qualitative parameters of Czech hops from the harvest of 2018). Chmelařství, 92(1–2), 2–11. Available only in Czech.

Krofta K., Vojtěchová D., Tichá J. (2020). Hodnocení kvalitativních parametrů českých chmelů ze sklizně 2019 (eng. Evaluation of qualitative parameters of Czech hops from the harvest of 2019). Chmelařství, 1-2/2020, 7–15. Available only in Czech.

Meloun, M., Militký, J. (1994). Statistické zpracování experimentálních dat (Eng. Statistical processing of experimantal data). Plus, Praha, 839 p. Available in Czech from: ucebnice1994.pdf (upce.cz).

Mikyška, A., Slabý, M., Jurková, M., Krofta, K., Patzak, J., Nesvadba, V. (2013). Saaz Late – The Czech Hop Variety Recommended for Czech Beer. Kvasny prumysl, 59(10–11), 296–305. https://doi.org/10.18832/kp2013031

Nesvadba, V., Polončíková, Z., Henychová, A., Krofta, K., Patzak, J. (2012). Atlas of Czech hop varieties). Chmelařský institut s.r.o., Žatec. ISBN 978-80-87357-11-8 Available from: http://invenio.nusl.cz/record/161364/files/nusl-161364_1.pdf

Nesvadba, V., Brynda, M., Henychová, A., Ježek, J., Kořen, J., Krofta, K., Malířová, I., Patzak, J., Polončíková, Z., Svoboda, P., Valeš, V., Vostřel, J. (2013). Development and tradition of Czech hop varieties. Hop Re-search Institute, CO., LTD., Žatec, 91 pp.

Nesvadba, V., Charvátová, J., Henychová, A., Patzak, J. (2020). Evaluation of original historical clones of hops (Humulus lupulus L.). Kvasny prumysl, 66(6), 382–391. https://doi.org/10.18832/kp2019.66.382

Nesvadba, V., Charvátová, J., Trnková, S. (2020). Breeding of flavour hops in the Czech Republic. Kvasny prumysl, 66(6), 366–371. https://doi.org/10.18832/kp2019.66.366

Olšovská, J., Krofta, K., Jandovská, V., Patzak J., Štěrba, K. (2016). Methods for verifying the authenticity of hops – an effective tool against falsification. Kvasny prumysl, 62(10), 294–305. https://doi.org/10.18832/kp2016030

Rettberg, N., Biendl, M., Garbe, L.–A. (2018). Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools - A Review. Journal of the American Society of Brewing Chemists, 76(1), 1–20. https://doi.org/10.1080/03610470.2017.1402574

Zainasheff, J., Palmer, J. (2007). Brewing classic styles. Brewers Publications, 17–21. ISBN 0937381926

growing of the Harmonie variety in the hopyard

Downloads

Published

2021-06-15

How to Cite

Nesvadba, V., Olšovská, J., Straková, L., Charvátová, J., & Trnková, S. (2021). Essential oils in Czech hop varieties. KVASNY PRUMYSL, 67(3), 447-454. https://doi.org/10.18832/kp2021.67.447
صندلی اداری سرور مجازی ایران Decentralized Exchange

Issue

Section

Articles
فروشگاه اینترنتی صندلی اداری