Evaluation of the quality of hop of aromatic and bitter varieties according to biochemical and technological criteria

Abstract

Goal. To form scientific-methodical approaches to evaluating the quality of hop of aromatic and bitter varieties according to biochemical and technological criteria regarding their suitability for use in various industries, in particular in brewing, baking, pharmacology, etc. Methods. Monographic — to study existing positive experiences on the specified issues; analysis and synthesis — for studying the results of research, generalization, systematization, comparison, and formation of conclusions; graphic — for data visualization and illustration of the studied phenomena. Modern physicochemical methods for determining biochemical indicators of the quality of hop and hop production were also used, such as high-performance liquid chromatography — to determine the amount and composition of bitter substances; conductometry — to determine the mass fraction of alpha acids; capillary gas chromatography — to determine the amount of essential oil and its components; the oxidation index of hop bitter substances was determined by spectrophotometry. Results. The analysis of the data obtained by domestic and foreign scientists and the results of the authors’ research confirmed the wide spectrum and high level of biological activity of hop compounds, which indicated the prospects of its use in many industries. To expand the field of application of the culture, scientific-methodical approaches to the comprehensive assessment of the quality of hop production of aromatic and bitter varieties were formed. It is primarily about the determination of organoleptic, biochemical economic-technological indicators, as well as the evaluation of the content of biologically active substances, and the analysis of therapeutic and preventive properties necessary for the use of the researched varieties in pharmaceuticals and medicine. This approach made it possible to scientifically substantiate the suitability of hops of breeding varieties for use in accordance with the purpose of the target product, as well as to develop biochemical and technological criteria for assessing its quality. The proposed evaluation methodology included methods for determining the brewing qualities of hops and their processing products, which were harmonized with the hop production analysis methods of the European Brewing Convention. Conclusions. The obtained results make it possible to assess the quality of hop and hop products following European standards, expand the scope of their use, and position Ukrainian culture varieties on the domestic and foreign markets. That may contribute to the development of the hop industry in general.