Dynamics of accumulation of bitter and aromatic substances in hops
1986
Slacanin, I. (Institut za ratarstvo i povrtarstvo, Backi Petrovac (Yugoslavia). Zavod za hmelj, sirak i lekovito bilje)
Accumulation dynamics of bitter and aromatic substances, moisture, length and absolute dry mass of cones with 5 hop varieties grown in Vojvodina (Yugoslavia) have been monitored. The achieved results have proved the following: quantity of total tars increases in the course of cone ripening and after reaching technologic ripeness this quantity does not significantly change. The content of alpha-acids slightly increases till technologic ripeness and then decreases, while the content of beta-acids increases at the beginning and stays more or less unchanged after the optimum picking time. Aromatic substances accumulate after the synthesis of bitter substances. Moisture decreases after reaching technologic ripeness. Optimum picking time has been determined.
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Эту запись предоставил Unassigned data from Yugoslavia