Kvasny Prum. 1992; 38(5): 129-132 | DOI: 10.18832/kp1992015

Czech hop varieties and their biochemical characteristics determined by HPLC.Peer-reviewed article

F. KROUPA

Analyses of the individul analogs of α- and β- bitter acids from all the 12 allowed Czech hop varieties were performed during 1987, 1988, 1990 and 1991. Each variety has been characterized by the level of cohumulone, colupulone and by the ratio of α- and β- bitter acids. It was proved that the varieties with the same genetic basis, obtained by cloning, cannot be distinguished. The varieties VUCH 70 and VUCH 71 obtained by crossing can distinguish quite well. The variety identification cannot be made on a base of one parameter only. It follows from the fact that some variability in levels of the bitter acid analogs results from different nature conditions and some similarities of varieties in the special characteristics. Further significant criterion which proves the above mentioned facts is the determination of the hop-oil composition.
(In Czech, English summary only)

Keywords: hops, Humulus lupulus L., bitter acids, Czech hop varieties, HPLC

Published: May 1, 1992