This thesis deals with the variability of hop oils in the hop cones. Hops is the most important raw material for the production of beer and hop oils are the most important group of compounds responsible for the aroma of hops and thus the beer. Essential oils are applied in commercial quality assessment of cone hops for beer production. Essential oils have also hop buffer and antibacterial effects and pharmacology are used for suppressing agitation, restlessness and insomnia. Essential oils are complex mixtures of hundreds of natural compounds of different chemical composition. They represent a mixture of carbon compounds, oxygen compounds and sulfur compounds. The content of hop oils in the hop cones depends on the genetic characteristics of the variety, growing area, the average temperature, rainfall, and other conditions cultivation. This work was performed by steam distillation determination of hop oils. The determination was carried out on samples from 2012 and 2013, the essential oil content was profitable in 2012. Highest value of the hop oils was measured in a variety of Premiant from Tršice growing region (837 micro liters.100g-1). The lowest value then the variety Saaz classical form of the Saaz hop-growing area (220 mocro liters.100g-1).
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:179777 |
| Date | January 2014 |
| Creators | Křížová, Alena |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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