Breeding, development, and characteristics of the hop (Humulus lupulus) cultivar ‘Nelson Sauvin’

Abstract

The breeding and development of the seedless triploid hop (Humulus lupulus) cultivar

Effect of deficit irrigation on yield quantity and quality, water productivity and economic returns of four cultivars of hops in the Yakima Valley, Washington State

“…During the beer brewing process, in the time of wort boiling, thermal isomerization of alpha acids to iso-alpha acids takes place (De Keukeleire, 2000;Danenhower et al, 2008). The extreme bitterness of the iso-alpha acids imparts the bitter taste to beer; as such, the bittering power of hop cones, and therefore the quality of hop cones, mainly depends on the alpha acids percent content of the hop cone and the extent of alpha acid isomerization (Beatson et al, 2003;Danenhower et al, 2008). Beta acids to a smaller extent also contribute to bittering of beer; they become more bitter through oxidation both in storage and during boiling (De Keukeleire, 2000;Kneen, 2002).…”

Fast Sampling, Analyses and Chemometrics for Plant Breeding: Bitter Acids, Xanthohumol and Terpenes in Lupulin Glands of Hops (Humulus lupulus)

“…In this genotype the four usual ‘“‘major” volatile components accounted for only 33% of the total peak area for the hydrodistilled oils ( n = 3, Table S1). Rapidly highlighting hops with unusual volatile profiles is very valuable to hops breeders seeking to produce cultivars with novel aroma and disease‐resistance properties (Beatson et al , ).…”

“…For selection of new hops cultivars, hops breeders initially want qualitative analyses, to know whether new plant crosses fit on the spectrum of current commercial cultivars, or whether they stand out as potential new flavour and/or aroma chemotypes (Beatson et al , ). Standard analytical approaches use peak‐picking of known components prior to integration, but this can risk missing peaks of new components.…”

Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach

“…Although New Zealand has many distinct hop cultivars, their chemical profiles are not well characterised. Although the profile of Nelson Sauvin™ has been published [ 9 , 10 ], the majority of New Zealand hop cultivars are at best poorly characterised. In this context, state-the-art chemical fingerprinting methods have a huge potential to add to knowledge on the characteristic volatile compounds present in these hops.…”