Abstract
The brewing value of hops is mainly affected by the content and composition of humulones (α-acids) and essential oil. Interest in hop plantations is increasing more and more in Italy, in parallel with the rising number of microbreweries and brewpubs, which are strongly oriented towards local production chains. In this context, a selection of 15 international hop varieties were grown, under the same conditions, in an experimental field in the Marche region, Central Italy, with the aim of assessing their suitability for beer production. A multivariate analysis approach to experimental data showed a high content of α- and β-acids and myrcene in the Centennial, Brewer’s Gold, Sterling, Cascade, Nugget, and Columbus varieties; a consistently lower percentages of humulones and a predominance of sesquiterpene hydrocarbons in the cultivars Mount Hood, Northern Brewer, Northdown, Galena, Willamette, and Fuggle; and a desirable high α-acids content and a sesquiterpene-type aroma in cultivars Chinook, Yeoman, and Hallertau. Further studies are needed to assess the environmental adaptability and the yield performance of hop plants in the pedoclimatic conditions of the Central Italy hills.
Highlights
The unfertilized female inflorescence of hop plant (Humulus lupulus L.), used in the brewing process in various forms, changes the wort characteristics and provides bitterness, aroma, astringency, and fullness to the finished product.hops act as a technological aid, contribute to the microbiological stability of beer, and enhance the foam-building ability of beer and foam stability [1]
It is well established that humulones (α-acids) are the most important precursors of bitter substances in finished beer, even if several bitter tasting products of β-acid transformation are generated during wort boiling [1,6]
It is well established that most of the perceived pleasant bitterness in beer is provided by isomerization derivatives of α-acids and that isohumulones are more bitter than isocohumulones [1]
Summary
The unfertilized female inflorescence of hop plant (Humulus lupulus L.) (hops or cones), used in the brewing process in various forms (e.g., whole cones, pellets, and extracts), changes the wort characteristics and provides bitterness, aroma, astringency, and fullness to the finished product.hops act as a technological aid (clarifier), contribute to the microbiological stability of beer, and enhance the foam-building ability of beer and foam stability [1]. The unfertilized female inflorescence of hop plant (Humulus lupulus L.) (hops or cones), used in the brewing process in various forms (e.g., whole cones, pellets, and extracts), changes the wort characteristics and provides bitterness, aroma, astringency, and fullness to the finished product. The chemical composition of hops is strongly affected by variety, ripening stage, environmental factors, agronomic practices, and cultivation area [5]. It is well established that humulones (α-acids) are the most important precursors of bitter substances in finished beer, even if several bitter tasting products of β-acid transformation are generated during wort boiling [1,6]. Beer makers classify hop varieties on the basis of α-acid content into bitter (>7%) and finishing/aromatic ones (
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