##plugins.themes.bootstrap3.article.main##
Анотація
Стабільність якісних показників сортів хмелю для пивоваріння в умовах кліматичних змін, що впливають на накопичення гірких кислот і формування технологічних властивостей пива є важливою як для виробників, так і для пивоварів. Метою роботи було встановити частку впливу сортових особливостей і погодних чинників на формування вмісту альфа- та бета-кислот у ароматичних і гірких сортах хмелю в умовах Житомирської області України. Дослідженнями проведеними у 2012–2022 рр. встановлено, що середній вміст альфа-кислот у шишках хмелю ароматичних сортів становив – 4,0 %, гірких – 7,7 %, тоді як вміст бета-кислот відповідно 4,9 % і 4,8 %. Виявлено міжсортову диференціацію: серед ароматичних сортів максимальне накопичення альфа- та бета-кислот характерне для сорту Заграва (5,4 % і 6,2 %), мінімальне – для сорту Клон 18 (2,5 % і 3,3 %); серед гірких сортів найвищі значення встановлено для сортів Руслан (8,5 % і 6,0 %) та Ксанта (8,6 % і 5,6 %), найнижчі – для сорту Промінь (6,0 % і 3,7 %). З’ясовано, що вміст альфа-кислот характеризується більшою варіабельністю за роками досліджень (Vp = 9,4–24,0 %) порівняно з бета-кислотами (Vp = 9,8–16,1 %), що свідчить про їх вищу чутливість до погодних умов. Впродовж періоду досліджень доведено домінуючий вплив генотипу на формування вмісту альфа-кислот (53,2–66,3 %) і бета-кислот (67,1–72,0 %), тоді як частка впливу погодних умов становила 12,4–20,9 %, а взаємодія сортових особливостей і погодних умов – 17,5–32,4 %. Встановлено, що бета-кислоти характеризуються вищою генетичною зумовленістю і стабільністю, тоді як альфа-кислоти є більш залежними від погодних умов вегетаційного періоду. Співвідношення бета-кислот до альфа-кислот за роками досліджень відповідає типовим діапазонам для відповідних груп сортів з середніми значеннями для сортів ароматичного типу – 1,29 та гіркого – 0,63, що підтверджує можливість використання даного показника як критерію технологічної оцінки хмелю. Найбільш адаптивними були сорти Заграва та Руслан, які поєднували високий рівень накопичення альфа-кислот і бета-кислот із низкою варіативністю за роками. Результати дослідження дають цінну інформацію про особливості формування вмісту альфа-кислот та бета-кислот у хмелі залежно від генотипу і погодних умов, що є основою для прогнозування якості пивоварної сировини.
Ключові слова:
хміль, альфа-кислоти, бета-кислоти, пивоваріння, сорт, генотип, погодні умови, варіабельність, стабільність, співвідношення бета-кислот до альфа-кислот.
##plugins.themes.bootstrap3.article.details##
Як цитувати
Bober, A., Protsenko, L., Gunko, S., Koshitska, N., Svirchevska, O., Zavadska, O., Yashchuk, H., & Bober, I. (2026). ВПЛИВ СОРТОВИХ ОСОБЛИВОСТЕЙ ТА ПОГОДНИХ ЧИННИКІВ НА ФОРМУВАННЯ ВМІСТУ АЛЬФА- І БЕТА-КИСЛОТ В АРОМАТИЧНИХ І ГІРКИХ СОРТАХ ХМЕЛЮ. Food Science and Technology, 20(2), 147-159. https://doi.org/10.15673/fst.v20i2.3463
Номер
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Посилання
1. Liashenko M. Biochemistry of hops and hop products. Monograph. Zhytomyr: "Polissya"; 2002. ISBN 966-655-024-5. (in Ukrainian)
2. Afonso S. Arrobas M. Rodrigues Angelo M. Agronomic and chemical evaluation of hop cultivars grown under Mediterranean conditions. Spanish Journal of Agricultural Research. 2021. 19(3). e0904. https://doi.org/10.5424/sjar/2021193-17528
3. Machado JC. Faria MA. Ferreira I.M.P.L.V.O. Hops: New Perspectives for an Old Beer Ingredient. Natural Beverages. 2019. 13: The Science of Beverages. P. 267-301. https://doi.org/10.1016/B978-0-12-816689-5.00010-9
4. Cattoor KO. Dresel M. De Bock. L. Boussery K. Van Bocxlaer J. Remon J.-P. De Keukeleire. D. Deforce. D. Hofmann. T. & Heyerick A. Metabolism of hop-derived bitter acids. Journal of Agricultural and Food Chemistry. 2013. 61(33). 7916-7924. https://doi.org/10.1021/jf300018s
5. Sun S. Wang X. Yuan A. Liu J. Li Z. Xie D. Zhang H. Luo W. Xu H. Liu J. et al. Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer-related microorganisms. Food Energy Security. 2022. 11(2). e367. https://doi.org/10.1002/fes3.367
6. Klimczak K. Cioch M. Changes in beer bitterness level during the beer production process. European Food Research and Technology. 2022. 249. 13-22. https://doi.org/10.1007/s00217-022-04154-0
7. Karabín M. Brányik T. Krulis R. Dvořáková M. Dostálek P. Application of Chemically Modified Bitter Compounds in Brewing. Chemické listy. 2009. 103(9). 721-728. Access mode: https://www.researchgate.net/publication/232667450_Application_of_Chemically_Modified_Bitter_Compounds_in_Brewing
8. Nesvadba V. Charvátová J. Olšovská J. Trnková S. Evaluation of variability in alpha and beta acid content in European hop varieties (Humulus lupulus L.). Kvasny prumysl. 2024. 70(4). 919-926. https://doi.org/10.18832/kp2024.70.919
9. Krofta K. Mikyška A. Hop beta acids: Properties. Significance and Utilization. Kvasný průmysl. 2014. 60(4). 96–105. https://doi.org/10.18832/kp2014010
10. De Keukeleire D. Fundamentals of beer and hop chemistry. Quimica nova. 2000. 23. 108-112. https://doi.org/10.1590/S0100-40422000000100019
11. Kneen R. Small Scale & Organic Hops Production Manual. Campinas: Unicamp; 2003. Access mode: https://projects.sare.org/media/pdf/1/0/0/1002528nov-8-resouce_organichopsmanual.pdf?utm_source=chatgpt.com
12. Liashenko M., Mikhailov М. Rudyk R. Physiology and biochemistry of hops. Monograph. Zhytomyr: "Polissya"; 2004. ISBN 966-655-078-4. (in Ukrainian)
13. MacKinnon D. Pavlovič V. Čeh B. Naglič B. Pavlovič M. The impact of weather conditions on alpha acid content in hop (Humulus lupulus L.) cv. Aurora. Plant. Soil & Environment. 2020. 66(10). https://doi.org/10.17221/344/2020-PSE
14. Nesvadba V. Straková L. Fritschová G. Olšovská J. Charvátová J. & Trnková S. Evaluation of variability of the content of alpha and beta acids in Czech bittering hop varieties (Humulus lupulus L.). Kvasny prumysl. 2023. 69(2). 719-725. https://doi.org/10.18832/kp2023.69.719
15. Forster A. Gahr A. Schüll F. Bertazzoni J. The impact of climatic conditions on the biogenesis of various compounds in hops. Brewing Science. 2021. 74. 160-171. Access mode: https://cms.hvg-germany.de/wp-content/uploads/BrewingScience_gahr_160-171_2021.pdf
16. De Keukeleire J. Janssens I. Heyerick A. Ghekiere G. Cambie J. Roldán-Ruiz I.. ... & De Keukeleire. D. Relevance of organic farming and effect of climatological conditions on the formation of α-acids. β-acids. desmethylxanthohumol. and xanthohumol in hop (Humulus lupulus L.). Journal of Agricultural and Food Chemistry. 2007. 55(1). 61-66. https://doi.org/10.1021/jf061647r
17. Mozny M. Tolasz R. Nekovar J. Sparks T. Trnka M. Zalud Z. The impact of climate change on the yield and quality of Saaz hops in the Czech Republic. Agricultural and Forest Meteorology. 2009. 149(6-7). 913-919. https://doi.org/10.1016/j.agrformet.2009.02.006
18. Marceddu R. Carrubba A. Sarno M. Resilience of hop (Humulus lupulus L.) to salinity. heat and drought stresses: A mini-review. Frontiers in Plant Science. 2022. 13. 1064922. doi: 10.3389/fpls.2022.1064922
19. Ryzhuk S. Ratoshniuk T. Ratoshniuk V. Conceptual principles of improvement of market regulation of the development of the hops industry. Polissya Institute of Agriculture of NAAS of Ukraine. Zhytomyr: PP «Ruta», 2018. Access mode: https://dnsgb.com.ua/novini/vistavki/ukrainske-hmelyarstvo-stan-ta-perspektivi. (in Ukrainian)
20. Bober A. Liashenko M. Protsenko L. Slobodyanyuk N. Matseiko L. Yashchuk N. Gunko S. & Mushtruk M. Biochemical composition of the hops and quality of the finished beer. Potravinarstvo Slovak Journal of Food Sciences. 2020. 14. 307-317. https://doi.org/10.5219/1311
21. Ratoshniuk T. Ratoshniuk V. Hop production – world and Ukrainian markets. Herald of Khmelnytskyi National University. Economic sciences. 2022. 302 (1). 278-283. https://orcid.org/0000-0002-1097-0874
22. Bober A. Podpryatov G. Koltunov V. Venger O. Resource potential of hop varieties zoned in Ukraine and their competitiveness. Bioresources and environmental management. 2015. 7(1,2). 80-91. Access mode: http://journals.nubip.edu.ua/index.php/Bio/article/view/6304/6197. (in Ukrainian)
23. Protsenko L. Rudyk R. Lyashenko M. Shtanko I. Tsybulsky V. Chernenko O. Hrynyuk T. Vlasenko A. Atlas of Ukrainian hop varieties. 2017. Access mode: https://isgpnaan.org/vidavnicha-diyalnist/231.html. (in Ukrainian)
24. Ryzhuk S. Protsenko L. Koshitska N. Lyashenko M. Yurkivskyi Y. Tsybulskyi V. Formation of plantings of competitive hop varieties is a priority task in the conditions of intensification and revival of hop growing. Bulletin of Agricultural Science. 2024. 102(11). 26-35. https://doi.org/10.31073/agrovisnyk202411-04. (in Ukrainian)
25. Rudyk R. Protsenko L. Svirchevska O. High-yielding varieties are the basis for innovative development of the hop growing industry. Bulletin of Agricultural Science. 2013. (4). 63-66. Access mode: https://agrovisnyk.com/oldpdf/visnyk_04_2013.pdf (in Ukrainian)
26. Protsenko L. Liashenko M. Vlasenko A. Hryniuk. T. Dobrovolny O. Investigation of properties of biologically active substances and their content in cones of ukrainian hop varieties. Agricultural science and practice. 2018. (2). 52-63. https://doi.org/10.15407/agrisp5.02.052
27. Almaguer C. Schönberger C. Gastl M. Arendt E K. Becker T. (2014). Humulus lupulus–a story that begs to be told. A review. Journal of the Institute of Brewing. 2014. 120(4). 289-314. https://doi.org/10.1002/jib.160
28. Dusek M. Olsovska J. Krofta K. Jurkova M. Mikyska A. Qualitative determination of acids and their transformation products in beer and hop using HR/AM-LC-MS/MS. J. Agric. Food Chem. 2014. 62. 31. 7690-7697. dx.doi.org/10.1021/jf501852r
29. Algazzali V. Shellhammer T. Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones J. Am. Soc. Brew. Chem. 2016. 74(1). 36-43. DOI 10.1094/ASBCJ2016-1130-01
30. Krofta K. Hervert J. Mikyška A. Dušek M. Hop beta acids – from cones to beer. Acta Horticulturae. 2019. 62 (1236). 15-22. https://doi.org/10.17660/ActaHortic.2019.1236.3
31. Donner P. Pokorny J. Ježek J. Krofta K. Patzak J. Pukrabek J. Influence of weather conditions. irrigation and plant age on yieldand alphaacids content of Czech hop (Humulus lupulus L.) cultivars. Plant. Soil and Environment. 2020. 66 (1). 41-46. https://doi.org/10.17221/627/2019-PSE
32. Mozny M. Trnka M. Vlach V. Zalud Z. Cejka T. Hajkova L. Potopova V. Semenov MA. Semeradova D. Büntgen U. Climate-induced decline in the quality and quantity of European hops call for immediate adaptation measures. Nature Communications. 2023. 14. 6028. https://doi.org/10.1038/s41467-023-41474-5
33. Potopová V. Lhotka O. Možný M. Musiolková M. Vulnerability of hop-yields due to compound drought and heat events over European key-hop regions. International Journal of Climatology. 2021. 41 (S1). E3136-E2158. https://doi.org/10.1002/joc.6836
34. Eckardt N. Ainsworth E. Bahuguna R. Broadley M. Busch W. Carpita N. Castrillo G. Chory J. DeHaan L. Duarte C. Henry A. Climate change challenges. plant science solutions. The Plant Cell. 2023. 35 (1). 24-66. https://doi.org/10.1093/plcell/koac303
35. Protsenko L. Lyashenko M. Svirchevska O. Grynyuk T. Vlasenko A. Methodology for evaluating hops and hop products. Zhytomyr. Ruta. 2020. Access mode: https://isgpnaan.org/vidavnicha-diyalnist/226.html (in Ukrainian)
36. Analytica EBC 7.7. Alpha and Beta acids in Hops and Hop Products by HPLC. 2018. Access mode: https://dev.brewup.brewersofeurope.eu/ebc-analytica/hops-and-hop-products/and-acids-in-hops-and-hop-products-by-hplc7/7.7
37. Mikyška A. Jurková M. Evaluation of α- and β-Bitter Acids Content in Harvest of Czech Hops in 2017. Kvasny prumysl. 2018. 64(3). 122-130. https://doi.org/10.18832/kp201815
38. Sawicka B. Śpiewak M. Kiełtyka-Dadasiewicz A. Skiba D. Bienia B. Krochmal-Marczak B. Pszczółkowski P. Assessment of the suitability of aromatic and high-bitter hop varieties (Humulus lupulus L.) for beer production in the conditions of the Małopolska Vistula Gorge region. Fermentation. 2021. 7(3). 104. https://doi.org/10.3390/fermentation7030104
39. Mikyška A. Belešová K. Tichá J. Analysis and prognosis of bitter acids content in Czech hop varieties–year 2020 and long-term comparisons and trends. Kvasny prumysl. 2021. 67(4). 474-483. https://doi.org/10.18832/kp2021.67.474
40. Krofta K. Fritschová G. Mikyška A. Belešová K. Vojtěchová D. Tichá J. Alpha acids content in Czech hops from the harvest of 2021 – forecast. reality. trends. Kvasny prumysl. 2022. 68(1). 564-571. https://doi.org/10.18832/kp2022.68.564
41. Rutnik K. Ocvirk M. Košir IJ. The stability of hop (Humulus lupulus L.) resins during long period storage. Plants. 2023. 12(4). 936. https://doi.org/10.3390/plants12040936
42. Blyznyuchenko O. Biometrics. Poltava: Editorial and publishing department "Terra" of the Poltava State Agrarian Academy; 2003. ISBN 966-7749-01-0.
43. Nesvadba V. Olšovská J. Straková L. Charvátová J. Fritschová G. Evaluation of yield and alpha acid content in selected hop varieties. Kvasny Prumysl. 2022. 68(3-4). 637-641. https://doi.org/10.18832/kp2022.68.637
44. Forster A. Schull F. The Impact of Climate Change on Hops. Brauwelt International. 2020. 38(3). 174-178. Access mode: https://cms.hvg-germany.de/wp-content/uploads/30.2-The-impact-of-climate-change-on-hops-Brauwelt-International-2020.pdf
45. Gahr A. Forster A. The Saaz hop variety–how great is the influence of climate and growing region. Hopfen-Rundschau International. 2020. 38-44. Access mode: https://www.researchgate.net/publication/344750675_The_Saaz_hop_variety_how_great_is_the_influence_of_climate_and_growing_region_DE_EN
46. Dos Santos FC. Dos Santos M. Huezsmann RD. Ceola D. De Souza E. M. D. Junior C. F. D. S. ... & Coimbra J. L. M. Phenotypic variability in the induction of alpha acids in hops (Humulus lupulus L.) in Brazil. Journal of Agricultural Science. 2022. 14(6). https://doi.org/10.5539/jas.v14n6p198
47. Nesvadba O. Olšovská J. Charvátová J. Trnková S. & Fritschová G. New Czech fine aroma hop varieties (Humulus lupulus L.) – Saaz Brilliant. Saaz Comfort and Saaz Shine – have found extensive use in hop growing and beer brewing. Brewing Science. 2024. 77(11/12). 142-149. https://doi.org/10.23763/BRSC24-11NESVADBA
48. Patzak J. Henychová A. Matoušek J. Developmental regulation of lupulin gland-associated genes in aromatic and bitter hops (Humulus lupulus L.). BMC Plant Biol. 2021. 21. 534. https://doi.org/10.1186/s12870-021-03292-z
49. do Nascimento. F. M. G. Trevisan M. T. S. Neto M. L. A. Owen R. W. de Brito E. S. e Silva. L. M. A. ... & Marques S. P. D. Comparison of α and β-acid isomerization in hops and beer using HPLC. confocal microscopy. spectrofluorimetry and chemical analysis of metabolites and essential oils in flowers of different hop cultivars produced in Brazil. Food Chemistry. 2024. 455. 139879. https://doi.org/10.1016/j.foodchem.2024.139879
50. Ramos MP. Vilariño J. M. L. Hop bitterness in beer evaluated by computational analysis. Journal of the Institute of Brewing. 2023. 129(2). 97-109. https://doi.org/10.58430/jib.v129i2.20
51. Hagemann MH. Rigling M. Mannweiler S. Born U. Sprich E. Milyaev A. Zhang Y. Insight into the aroma quality of Callista’cultivar of hop (Humulus lupulus L.): Impact of harvest timing. year. and location. Food Research International. 2024. 175. 113776. https://doi.org/10.1016/j.foodres.2023.113776
52. Ghiselli L. Marini L. Taiti C. Calamai L. Paffetti D. Masi E. Hops germplasm: phytochemical characterization of wild humulus lupulus of central and northern Italy. 2022. Plants. 11(12). 1564. https://doi.org/10.3390/plants11121564
2. Afonso S. Arrobas M. Rodrigues Angelo M. Agronomic and chemical evaluation of hop cultivars grown under Mediterranean conditions. Spanish Journal of Agricultural Research. 2021. 19(3). e0904. https://doi.org/10.5424/sjar/2021193-17528
3. Machado JC. Faria MA. Ferreira I.M.P.L.V.O. Hops: New Perspectives for an Old Beer Ingredient. Natural Beverages. 2019. 13: The Science of Beverages. P. 267-301. https://doi.org/10.1016/B978-0-12-816689-5.00010-9
4. Cattoor KO. Dresel M. De Bock. L. Boussery K. Van Bocxlaer J. Remon J.-P. De Keukeleire. D. Deforce. D. Hofmann. T. & Heyerick A. Metabolism of hop-derived bitter acids. Journal of Agricultural and Food Chemistry. 2013. 61(33). 7916-7924. https://doi.org/10.1021/jf300018s
5. Sun S. Wang X. Yuan A. Liu J. Li Z. Xie D. Zhang H. Luo W. Xu H. Liu J. et al. Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer-related microorganisms. Food Energy Security. 2022. 11(2). e367. https://doi.org/10.1002/fes3.367
6. Klimczak K. Cioch M. Changes in beer bitterness level during the beer production process. European Food Research and Technology. 2022. 249. 13-22. https://doi.org/10.1007/s00217-022-04154-0
7. Karabín M. Brányik T. Krulis R. Dvořáková M. Dostálek P. Application of Chemically Modified Bitter Compounds in Brewing. Chemické listy. 2009. 103(9). 721-728. Access mode: https://www.researchgate.net/publication/232667450_Application_of_Chemically_Modified_Bitter_Compounds_in_Brewing
8. Nesvadba V. Charvátová J. Olšovská J. Trnková S. Evaluation of variability in alpha and beta acid content in European hop varieties (Humulus lupulus L.). Kvasny prumysl. 2024. 70(4). 919-926. https://doi.org/10.18832/kp2024.70.919
9. Krofta K. Mikyška A. Hop beta acids: Properties. Significance and Utilization. Kvasný průmysl. 2014. 60(4). 96–105. https://doi.org/10.18832/kp2014010
10. De Keukeleire D. Fundamentals of beer and hop chemistry. Quimica nova. 2000. 23. 108-112. https://doi.org/10.1590/S0100-40422000000100019
11. Kneen R. Small Scale & Organic Hops Production Manual. Campinas: Unicamp; 2003. Access mode: https://projects.sare.org/media/pdf/1/0/0/1002528nov-8-resouce_organichopsmanual.pdf?utm_source=chatgpt.com
12. Liashenko M., Mikhailov М. Rudyk R. Physiology and biochemistry of hops. Monograph. Zhytomyr: "Polissya"; 2004. ISBN 966-655-078-4. (in Ukrainian)
13. MacKinnon D. Pavlovič V. Čeh B. Naglič B. Pavlovič M. The impact of weather conditions on alpha acid content in hop (Humulus lupulus L.) cv. Aurora. Plant. Soil & Environment. 2020. 66(10). https://doi.org/10.17221/344/2020-PSE
14. Nesvadba V. Straková L. Fritschová G. Olšovská J. Charvátová J. & Trnková S. Evaluation of variability of the content of alpha and beta acids in Czech bittering hop varieties (Humulus lupulus L.). Kvasny prumysl. 2023. 69(2). 719-725. https://doi.org/10.18832/kp2023.69.719
15. Forster A. Gahr A. Schüll F. Bertazzoni J. The impact of climatic conditions on the biogenesis of various compounds in hops. Brewing Science. 2021. 74. 160-171. Access mode: https://cms.hvg-germany.de/wp-content/uploads/BrewingScience_gahr_160-171_2021.pdf
16. De Keukeleire J. Janssens I. Heyerick A. Ghekiere G. Cambie J. Roldán-Ruiz I.. ... & De Keukeleire. D. Relevance of organic farming and effect of climatological conditions on the formation of α-acids. β-acids. desmethylxanthohumol. and xanthohumol in hop (Humulus lupulus L.). Journal of Agricultural and Food Chemistry. 2007. 55(1). 61-66. https://doi.org/10.1021/jf061647r
17. Mozny M. Tolasz R. Nekovar J. Sparks T. Trnka M. Zalud Z. The impact of climate change on the yield and quality of Saaz hops in the Czech Republic. Agricultural and Forest Meteorology. 2009. 149(6-7). 913-919. https://doi.org/10.1016/j.agrformet.2009.02.006
18. Marceddu R. Carrubba A. Sarno M. Resilience of hop (Humulus lupulus L.) to salinity. heat and drought stresses: A mini-review. Frontiers in Plant Science. 2022. 13. 1064922. doi: 10.3389/fpls.2022.1064922
19. Ryzhuk S. Ratoshniuk T. Ratoshniuk V. Conceptual principles of improvement of market regulation of the development of the hops industry. Polissya Institute of Agriculture of NAAS of Ukraine. Zhytomyr: PP «Ruta», 2018. Access mode: https://dnsgb.com.ua/novini/vistavki/ukrainske-hmelyarstvo-stan-ta-perspektivi. (in Ukrainian)
20. Bober A. Liashenko M. Protsenko L. Slobodyanyuk N. Matseiko L. Yashchuk N. Gunko S. & Mushtruk M. Biochemical composition of the hops and quality of the finished beer. Potravinarstvo Slovak Journal of Food Sciences. 2020. 14. 307-317. https://doi.org/10.5219/1311
21. Ratoshniuk T. Ratoshniuk V. Hop production – world and Ukrainian markets. Herald of Khmelnytskyi National University. Economic sciences. 2022. 302 (1). 278-283. https://orcid.org/0000-0002-1097-0874
22. Bober A. Podpryatov G. Koltunov V. Venger O. Resource potential of hop varieties zoned in Ukraine and their competitiveness. Bioresources and environmental management. 2015. 7(1,2). 80-91. Access mode: http://journals.nubip.edu.ua/index.php/Bio/article/view/6304/6197. (in Ukrainian)
23. Protsenko L. Rudyk R. Lyashenko M. Shtanko I. Tsybulsky V. Chernenko O. Hrynyuk T. Vlasenko A. Atlas of Ukrainian hop varieties. 2017. Access mode: https://isgpnaan.org/vidavnicha-diyalnist/231.html. (in Ukrainian)
24. Ryzhuk S. Protsenko L. Koshitska N. Lyashenko M. Yurkivskyi Y. Tsybulskyi V. Formation of plantings of competitive hop varieties is a priority task in the conditions of intensification and revival of hop growing. Bulletin of Agricultural Science. 2024. 102(11). 26-35. https://doi.org/10.31073/agrovisnyk202411-04. (in Ukrainian)
25. Rudyk R. Protsenko L. Svirchevska O. High-yielding varieties are the basis for innovative development of the hop growing industry. Bulletin of Agricultural Science. 2013. (4). 63-66. Access mode: https://agrovisnyk.com/oldpdf/visnyk_04_2013.pdf (in Ukrainian)
26. Protsenko L. Liashenko M. Vlasenko A. Hryniuk. T. Dobrovolny O. Investigation of properties of biologically active substances and their content in cones of ukrainian hop varieties. Agricultural science and practice. 2018. (2). 52-63. https://doi.org/10.15407/agrisp5.02.052
27. Almaguer C. Schönberger C. Gastl M. Arendt E K. Becker T. (2014). Humulus lupulus–a story that begs to be told. A review. Journal of the Institute of Brewing. 2014. 120(4). 289-314. https://doi.org/10.1002/jib.160
28. Dusek M. Olsovska J. Krofta K. Jurkova M. Mikyska A. Qualitative determination of acids and their transformation products in beer and hop using HR/AM-LC-MS/MS. J. Agric. Food Chem. 2014. 62. 31. 7690-7697. dx.doi.org/10.1021/jf501852r
29. Algazzali V. Shellhammer T. Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones J. Am. Soc. Brew. Chem. 2016. 74(1). 36-43. DOI 10.1094/ASBCJ2016-1130-01
30. Krofta K. Hervert J. Mikyška A. Dušek M. Hop beta acids – from cones to beer. Acta Horticulturae. 2019. 62 (1236). 15-22. https://doi.org/10.17660/ActaHortic.2019.1236.3
31. Donner P. Pokorny J. Ježek J. Krofta K. Patzak J. Pukrabek J. Influence of weather conditions. irrigation and plant age on yieldand alphaacids content of Czech hop (Humulus lupulus L.) cultivars. Plant. Soil and Environment. 2020. 66 (1). 41-46. https://doi.org/10.17221/627/2019-PSE
32. Mozny M. Trnka M. Vlach V. Zalud Z. Cejka T. Hajkova L. Potopova V. Semenov MA. Semeradova D. Büntgen U. Climate-induced decline in the quality and quantity of European hops call for immediate adaptation measures. Nature Communications. 2023. 14. 6028. https://doi.org/10.1038/s41467-023-41474-5
33. Potopová V. Lhotka O. Možný M. Musiolková M. Vulnerability of hop-yields due to compound drought and heat events over European key-hop regions. International Journal of Climatology. 2021. 41 (S1). E3136-E2158. https://doi.org/10.1002/joc.6836
34. Eckardt N. Ainsworth E. Bahuguna R. Broadley M. Busch W. Carpita N. Castrillo G. Chory J. DeHaan L. Duarte C. Henry A. Climate change challenges. plant science solutions. The Plant Cell. 2023. 35 (1). 24-66. https://doi.org/10.1093/plcell/koac303
35. Protsenko L. Lyashenko M. Svirchevska O. Grynyuk T. Vlasenko A. Methodology for evaluating hops and hop products. Zhytomyr. Ruta. 2020. Access mode: https://isgpnaan.org/vidavnicha-diyalnist/226.html (in Ukrainian)
36. Analytica EBC 7.7. Alpha and Beta acids in Hops and Hop Products by HPLC. 2018. Access mode: https://dev.brewup.brewersofeurope.eu/ebc-analytica/hops-and-hop-products/and-acids-in-hops-and-hop-products-by-hplc7/7.7
37. Mikyška A. Jurková M. Evaluation of α- and β-Bitter Acids Content in Harvest of Czech Hops in 2017. Kvasny prumysl. 2018. 64(3). 122-130. https://doi.org/10.18832/kp201815
38. Sawicka B. Śpiewak M. Kiełtyka-Dadasiewicz A. Skiba D. Bienia B. Krochmal-Marczak B. Pszczółkowski P. Assessment of the suitability of aromatic and high-bitter hop varieties (Humulus lupulus L.) for beer production in the conditions of the Małopolska Vistula Gorge region. Fermentation. 2021. 7(3). 104. https://doi.org/10.3390/fermentation7030104
39. Mikyška A. Belešová K. Tichá J. Analysis and prognosis of bitter acids content in Czech hop varieties–year 2020 and long-term comparisons and trends. Kvasny prumysl. 2021. 67(4). 474-483. https://doi.org/10.18832/kp2021.67.474
40. Krofta K. Fritschová G. Mikyška A. Belešová K. Vojtěchová D. Tichá J. Alpha acids content in Czech hops from the harvest of 2021 – forecast. reality. trends. Kvasny prumysl. 2022. 68(1). 564-571. https://doi.org/10.18832/kp2022.68.564
41. Rutnik K. Ocvirk M. Košir IJ. The stability of hop (Humulus lupulus L.) resins during long period storage. Plants. 2023. 12(4). 936. https://doi.org/10.3390/plants12040936
42. Blyznyuchenko O. Biometrics. Poltava: Editorial and publishing department "Terra" of the Poltava State Agrarian Academy; 2003. ISBN 966-7749-01-0.
43. Nesvadba V. Olšovská J. Straková L. Charvátová J. Fritschová G. Evaluation of yield and alpha acid content in selected hop varieties. Kvasny Prumysl. 2022. 68(3-4). 637-641. https://doi.org/10.18832/kp2022.68.637
44. Forster A. Schull F. The Impact of Climate Change on Hops. Brauwelt International. 2020. 38(3). 174-178. Access mode: https://cms.hvg-germany.de/wp-content/uploads/30.2-The-impact-of-climate-change-on-hops-Brauwelt-International-2020.pdf
45. Gahr A. Forster A. The Saaz hop variety–how great is the influence of climate and growing region. Hopfen-Rundschau International. 2020. 38-44. Access mode: https://www.researchgate.net/publication/344750675_The_Saaz_hop_variety_how_great_is_the_influence_of_climate_and_growing_region_DE_EN
46. Dos Santos FC. Dos Santos M. Huezsmann RD. Ceola D. De Souza E. M. D. Junior C. F. D. S. ... & Coimbra J. L. M. Phenotypic variability in the induction of alpha acids in hops (Humulus lupulus L.) in Brazil. Journal of Agricultural Science. 2022. 14(6). https://doi.org/10.5539/jas.v14n6p198
47. Nesvadba O. Olšovská J. Charvátová J. Trnková S. & Fritschová G. New Czech fine aroma hop varieties (Humulus lupulus L.) – Saaz Brilliant. Saaz Comfort and Saaz Shine – have found extensive use in hop growing and beer brewing. Brewing Science. 2024. 77(11/12). 142-149. https://doi.org/10.23763/BRSC24-11NESVADBA
48. Patzak J. Henychová A. Matoušek J. Developmental regulation of lupulin gland-associated genes in aromatic and bitter hops (Humulus lupulus L.). BMC Plant Biol. 2021. 21. 534. https://doi.org/10.1186/s12870-021-03292-z
49. do Nascimento. F. M. G. Trevisan M. T. S. Neto M. L. A. Owen R. W. de Brito E. S. e Silva. L. M. A. ... & Marques S. P. D. Comparison of α and β-acid isomerization in hops and beer using HPLC. confocal microscopy. spectrofluorimetry and chemical analysis of metabolites and essential oils in flowers of different hop cultivars produced in Brazil. Food Chemistry. 2024. 455. 139879. https://doi.org/10.1016/j.foodchem.2024.139879
50. Ramos MP. Vilariño J. M. L. Hop bitterness in beer evaluated by computational analysis. Journal of the Institute of Brewing. 2023. 129(2). 97-109. https://doi.org/10.58430/jib.v129i2.20
51. Hagemann MH. Rigling M. Mannweiler S. Born U. Sprich E. Milyaev A. Zhang Y. Insight into the aroma quality of Callista’cultivar of hop (Humulus lupulus L.): Impact of harvest timing. year. and location. Food Research International. 2024. 175. 113776. https://doi.org/10.1016/j.foodres.2023.113776
52. Ghiselli L. Marini L. Taiti C. Calamai L. Paffetti D. Masi E. Hops germplasm: phytochemical characterization of wild humulus lupulus of central and northern Italy. 2022. Plants. 11(12). 1564. https://doi.org/10.3390/plants11121564