AN INVERSE RELATIONSHIP BETWEEN RESINS AND SUGAR CONTENTS OF HOP CONES
Open Access
- 2 January 1955
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 61 (1) , 32-39
- https://doi.org/10.1002/j.2050-0416.1954.tb02780.x
Abstract
In cured hop cones from 46 samples derived from 17 varieties, statistically significant negative relationships were found between glucose, fructose, and total reducing sugar contents on the one hand, and α-resin and total petroleum-ether soluble solids on the other. High sugar content is therefore found with low resin content. The same relationships occurred in a given variety where the material was derived from different clones. For a given clone these correlations held for material obtained in different seasons.Keywords
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