Formation of plantings of competitive hop varieties is a priority task in the conditions of intensification and revival of hop growing

Abstract

Goal. To make a comprehensive biochemical and technological assessment of the quality of aromatic and bitter hop varieties using the example of an innovative model of farm development to ensure the production of competitive hop products. Methods. Monographic — to study the existing positive experience on the above issues; analysis and synthesis — to study the results of research, generalize, systematize, compare and draw conclusions; physicochemical — to determine with the use of high-performance liquid chromatography the amount and composition of bitter substances; conductometry — to establish the mass fraction of alpha acids; capillary gas chromatography — to study the components of essential oil (essential oil was obtained by hydrodistillation with subsequent decantation). Results. A technological assessment of aromatic and bitter hop (2020–2023) was carried out using the experience of the «Elita Khmil» farm, and it was noted that these varieties had different biochemical compositions and brewing values. Differences were established in the absolute value of such indicators as the mass fraction of alpha and beta acids, essential oil, xanthohumol, and their composition. It was determined that the mass fraction of alpha acids in hop cones of finely aromatic varieties ranges from 3.2% in the Klon 18 variety to 5.6% in the Perlyna variety. In hop cones of the bitter group of varieties, this indicator ranged from 6.8% in the Promin variety to 9.5% in the Magnum variety. The content of beta acids in the studied varieties ranged from 4.3% (Klon 18) to 6.9% (Slovianka). The proportion of beta acids in the composition of bitter substances of the specified hop samples was equal to or exceeded the proportion of alpha acids. In aromatic and bitter varieties of Ukrainian selection, the amount of essential oil was 0.54–2.32 ml/100 g of dry hops, which indicated that Ukrainian varieties had a high-quality composition of bitter substances and essential oil. Conclusions. Expanding the range of hop products by forming highly productive hop plantations of promising varieties with certain characteristics will ensure a sufficient level of competitiveness of Ukrainian hop products on the world market.