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R-310.07.999 [2016-03] Moisture Content for the Manual Inspection of Whole Hops

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.

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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whole hops

water

moisture content

Application/Purpose

For the overall evaluation of whole hops according to R-310.10.999 Overall Evaluation of Whole Hops, the α-acid content is evaluated in addition to the sensory characteristics. This is determined analytically using conductometric titration according to R-300.01.020 Moisture Content in Whole Hops and Hop Products .

Points to be awarded: −5 to +5

Scope of Application

Whole hops intended for use in beer brewing or elsewhere in the food industry

Principle

from R-300.01.020 Moisture Content in Whole Hops and Hop Products

The moisture content of whole hops, hop powder products or pellets is determined through the difference in weight before and after drying under standardized conditions.