Author/Authors :
Vent، L نويسنده Czech University of Life Sciences Prague, Faculty of Environmental Sciences, Prague, Czech Republic , , Rybka، A. نويسنده Czech University of Life Sciences Prague, Faculty of Environmental Sciences, Prague, Czech Republic ,
Abstract :
Due to the transition of pressing dry hops into bales instead of sacks, where the specific weight is by 22% higher, the attention
of growers focuses on moistening of dry hops before baling. On the one hand, with higher moisture the hop mustiness
hazard increases, and on the other, there is a risk of shattered cones with lower moisture. Our task was to find out how hop
moisture at baling influences further moisture development and hop quality. In the course of 10 days we observed the moisture
of hops stored in bales with the initial moisture ranging from 9.2 to 16.2%. Samples were divided according to moisture into
three variants – dry, regular, and moist. Hops were stored right in the space of the hop dryer where the air temperature ranges
from 7 to 40°C. At the end of the measurement we carried out a laboratory analysis of all samples to find out about moisture,
content of the ?-bitter acid, and cone shatter. With the moist variant the average moisture dropped during storage from 14.2
to 12.7%, and with the dry variant it increased from 9.37 to 11.1%. Cone shatter was the highest with the dry variant, namely
28.2%, and contrarily the lowest with the regular variant (12.3%), which is by 43% less. However, no direct dependency of
hop moisture on shatter was proved. As for the content of the ?-bitter acid, there were no substantial differences between the
variants. The highest content was measured with the moist variant, namely 4.9%, and there was also proved a direct dependency
of hop moisture on the content of the ?-bitter acid. Judged from the assessed results of cone shatter and the ?-bitter acid
content, the best results were with the regular variant with the moisture from 11.2 to 11.6%.
