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Food Chem. 2016 Jul 1;202:15-22. doi: 10.1016/j.foodchem.2016.01.058. Epub 2016 Jan 19.

The influence of pruning and harvest timing on hop aroma, cone appearance, and yield.

Author information

1
Suntory Global Innovation Center Ltd., Research Institute, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto 619-0284, Japan. Electronic address: Hiroo_Matsui@suntory.co.jp.
2
Suntory Beer Ltd., Beer Development Department, 5-2-5 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan. Electronic address: Takako_Inui@suntory.co.jp.
3
Suntory Beer Ltd., Musashino Brewery, 3-1 Yazaki-cho, Fuchu-shi, Tokyo 183-8533, Japan. Electronic address: Kaneo_Oka@suntory.co.jp.
4
Suntory Global Innovation Center Ltd., Research Institute, 8-1-1 Seikadai, Seika-cho, Soraku-gun, Kyoto 619-0284, Japan. Electronic address: Nobuyuki_Fukui@suntory.co.jp.

Abstract

Humulus lupulus (hop) cone is a key ingredient of beer, which determines its taste and aroma. Thus, it is necessary to control its cultivation conditions to acquire suitable quality. Here, cultivation conditions, such as pruning, blooming, and harvest timings, were modified for the Saaz hop variety in the Saaz region of Czech Republic. We investigated the correlation between the abovementioned cultivation factors and hop aroma characteristics, chemical components, appearance, yield, and beer quality in four locations and in three years. Harvest timing had a significant impact on the amount of essential oils, especially monoterpenes. Among them, linalool, geraniol and myrcene, which contribute beer hoppy aroma, increased with delay in harvest timing. These impacts caused by harvest timing were confirmed in all 4 locations and in all 3years. Our findings suggest that harvest timing influences the intensity and quality of beer hoppy aroma.

KEYWORDS:

Beer; Cultivation; Harvest; Hop; Humulus lupulus; Pruning

PMID:
26920261
DOI:
10.1016/j.foodchem.2016.01.058
[Indexed for MEDLINE]

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