In the past, the only method available for evaluating hop quality was manual examination and evaluation. With the development of more discriminating analysis methods, manual evaluation has become less essential. read more
Today, it is used for the general differentiation of hop varieties as well as in the determination of physical quality defects. Manual examination methods are still commonly employed by hop growers and hop brokers for the evaluation of hop quality, for example, at trade exhibitions. In the standard method for manual hop evaluation developed by the Wissenschaftliche Kommission des Europäischen Hopfenbaubüros (see form below), up to 100 points may be awarded for positive quality attributes, while up to 30 points may be subtracted for negative ones [1].
Literatur
- H. Kohlmann, A. Kastner, Der Hopfen 183, Hopfen-Verlag, Wolnzach, 1975
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During sensory evaluation, the cones are rubbed between the hands and the quality of the aroma is distinguished in terms of purity, fineness and intensity.
Evaluation of the aroma of hop cones is performed through visual and manual inspection.
Points to be awarded: 1−30