Development of Zero-Alpha Hop Genotypes1
- Alfred Haunold,
- S. T. Likens and
- G. B. Nickerson2
Hop (Humulus lupulus L.) cultivars normally contain both alpha and beta acids in varying amounts. Alpha acids are the principal flavoring substances for malt beverages. The closely .related beta acids are of less importance for brewing because of their low solubility in cold wort. The progeny of a cross between two low-alpha acid hop genotypes showed significant transgressive segregation for alpha and beta acid content. One male and eight female siblings contained no detectable alpha acids in their lupulin glands. A highly significant correlation was found between quality analyses on a cone basis and on a lupulin basis.
Zero-alpha hops will be useful for studying the inheritance of beta acids independently of alpha acid content. Such hops may also allow brewing chemists to measure the contribution of beta acids to beer flavor.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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