Biochemical assessment of a new hop variety Perlyna, recommended for use in brewing

Abstract

Goal. Based on the results of biochemical assessment of the hop variety Perlyna to confirm its suitability for use in the brewing industry. Methods. For studies conducted in the accredited laboratory of hops and beer of the Institute of Agriculture of Polissia of NAAS during 2021–2024, the following methods were used: monographic — to study the existing positive experience on this issue; analysis and synthesis — to study the results of research; generalization; systematization; comparison, and formation of conclusions. Modern physicochemical methods were also used to determine the biochemical quality indicators of hops and hop products, such as: high-performance liquid chromatography — to determine the amount and composition of bitter substances; conductometry — to determine the mass fraction of -acids; hydrodistillation with subsequent decantation — to obtain essential oil; capillary gas chromatography — to determine the components of essential oil. Results. It was proved that the grade of hop of fine-aromatic type Perlyna had optimal for brewing biochemical and technological characteristics, namely: content of α-acids — 4.5–9.2%, β-acids — 4.0–9.0%, mass fraction of cogumulone in the composition of α -acids — 21.3–27.2%, mass fraction of colupulone in the composition of β -acids — 39.2–48.4%, total amount of essential oil — 1.1–2.3 ml per 100 g of dry hop, xanthohumol content — 0.3–0.6%. Conclusions. Comprehensive studies made it possible to assert that the biochemical composition of hops of the new variety Perlyna fully met the criteria of the model of hop products for brewing, and ensured a high level of competitiveness of the hop products made from it.