Influence of growing area, plant age, and virus infection on the contents of hop secondary metabolites

Lukáš Jelínek, Monika Dolečková, Marcel Karabín, Tereza Hudcová, Blanka Kotlíková and Pavel Dostálek
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Lukáš Jelínek: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Monika Dolečková: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Marcel Karabín: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Tereza Hudcová: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Blanka Kotlíková: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Pavel Dostálek: Department of Biotechnology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2012, vol. 30, issue 6, 541-547

Abstract: Hops and hop products (pellets and extracts) belong to the major raw materials employed in brewing industry. Many effects such as the growing area, hop plant age, and virus infection influence the contents of the brewing-important hop secondary metabolites (α- and β-bitter acids, essential oils, and polyphenols). The clones of the Czech cultivars Saaz and German cv. Taurus were used in this work and compared with the aim to investigate the influence of the effects mentioned on the contents of hop secondary metabolites.

Keywords: Humulus lupulus; hop plant age; polyphenols; essential oils; α - bitter acids; β -bitter acids (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:50-2012-cjfs

DOI: 10.17221/50/2012-CJFS

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