EVALUATION OF HOPS VI. INFLUENCE OF VARIETY ON THE COMPOSITION OF THE α- AND β-ACIDS
Open Access
- 4 March 1957
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 63 (2) , 138-142
- https://doi.org/10.1002/j.2050-0416.1957.tb02911.x
Abstract
The proportions of cohumulone in the α-acid and of colupulone in the β-acid, as determined for a wide range of hop varieties, suggest that these proportions are primarily inborn characteristics and are affected by environment only to a minor extent. The ratio of colupulone in β-acid to cohumulone in α-acid is approximately constant. The flowers from the male hop contain humulone and lupulone together with their analogues. The co-fraction proportions again appear to vary with variety and, furthermore, the percentage of cohumulone in α-acid is related to that of colupulone in β-acid in the same way in both male flowers and female cones.Keywords
This publication has 1 reference indexed in Scilit:
- The separation of the C12-C18 fatty acids by reversed-phase partition chromatographyBiochemical Journal, 1950