Kvasny Prum. 1956; 2(10): 219-220 | DOI: 10.18832/kp1956057

The smell of hops.Peer-reviewed article

V. SALAČ

The author discusses the possibilities of objective estimation of the smell of hops as an important factor for its commercial classification. The smell expresses as specific quality of hops from different districts. From this standpoint especially the oxidation number, which can be quickly determined, may be considered as very instructive. A table containing data about the content of etheric oils as well as oxidation number of the most important home and foreign sorts of hops, is added.
(In Czech, English summary only)

Keywords: hops, flavor

Published: October 1, 1956