DEVELOPMENT OF RESINS DURING THE RIPENING OF HOPS

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Abstract
A study of the detailed composition of hops during ripening shows that, even from the early burr stage (five to six weeks before picking), the α-acids and β-acids appear simultaneously. Their rates of increase are greatest during the first half of the period before picking and are similar throughout. Of the individual constituents of the resins, cohumulone, humulone, adhumulone, colupulone, lupulone and adlupulone are all present from the earliest stage examined. However, the proportions of cohumulone in the α-acids and of colupulone in the β-acids are initially lower than those characteristic of the variety, but they increase concurrently until they reach the expected levels sometime before the hops are considered to be ripe.

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