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

New Zealand Journal of Crop and Horticultural Science

Volumn 31, Issue 4, 2003, Pages 303-309

  Beatson, R A ^a   Ansell, K A ^a   Graham, L T ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Alpha acids; Breeding; Cultivar; Essential oils; Hops; Humulus lupulus; Triploid

Indexed keywords

BREEDING; CULTIVAR; ESSENTIAL OIL;

HUMULUS; HUMULUS LUPULUS; VITIS SP.;

EID: 0346306457     PISSN: 01140671     EISSN: 11758783     Source Type: Journal    
DOI: 10.1080/01140671.2003.9514265     Document Type: Article

References (15)

1. American Society of Brewing Chemists. 1996. “Methods of analysis. 8th ed. Hops-6A α- and ß- acids by spectrophotometry; Hops-13 Total essential oils in hops and hop pellets by steam distillation”. St Paul, MN, United States:American Society of Brewing Chemists.
2. Beatson, R. A., Breeding and development of hop cultivars in New Zealand. Proceedings of the Scientific Commission of the International Hop Growers’ Committee. July26–291993, Wye, England. pp.12–18.
3. Beatson, R. A., and Inglis, T. E., 1999. Development of aroma hop cultivars in New Zealand. Journal of the Institute of Brewing, 105:382–385.
4. Diffor, D. W., Likens, S. T., Rehberger, A. J., and Burkhardt, R. J., 1978. The effect of isohumulone/ isocohumulone ratio on beer head retention. Journal of American Society of Brewing Chemists, 36:63–65.
5. European Brewery Convention. 1998. Analytica-EBC. Method 7.3-Seed content of hops; Method 7.4-Lead conductance value of hops, powders and pellets, Nürnberg, Germany:Verlag Hans Carl. Method 7.7 α- and β- acids in hops and hop products by HPLC. Getränke-Fachverlag
6. Forster, R. T., and Nickerson, G. B., 1985. Changes in hop oil content and hoppiness potential (sigma) during hop aging. Journal of American Society of Brewing Chemists, 43:127–135.
7. Frost, A. A., 1983. “Hops”. In Plant breeding in New Zealand, Edited by:Wratt, G. S., and Smith, H. C., 145–154. Wellington, New Zealand:Butterworths.
8. Graves, I. R., Brier, M. B., Chandra, G. S., and Alspach, P. A., Kettle hop flavour from New Zealand hop (Humulus lupulus L.) cultivars. Proceedings of the 27th Convention of the Institute and Guild of Brewing, Asia Pacific Section (CD-ROM). March17–222002, Adelaide, Australia.
9. Haunold, A., 1980. “Hop”. In Hybridisation of crop plants, Edited by:Fehr, W. R., and Hadley, H. H., Wisconsin, United States:The American Society of Agronomy, Inc. Chapter 27
10. Haunold, A., and Zimmermann, C. E., 1974. Pollen collection, crossing, and seed germination of hop. Crop Science, 14:774–776.
11. Kaltner, D., Thum, B., Forster, C., and Back, W., 2001. Hops:investigations into technological and flavour effects in beer. Brauwelt International, 19:40–45.
12. Moir, M., 2000. Hops—a millenium review. Journal of American Society of Brewing Chemists, 58:131–146.
13. Neve, R. A., 1991. Hops, 215London:Chapman & Hall.
14. Rigby, F. L., A theory on the hop flavor of beer. Proceedings of American Society of Brewing Chemists. 1972. pp.46–50.
15. Wackerbauer, K., and Balzer, U., 1993. Hop bitter compounds in beer. Part II:The influence of cohumulone on beer quality. Brauwelt International, 11:116–118.