酒花收获和贮藏的质量管理

Quality Management Related to Harvest and Storage of Hops

酒花贮藏指数通常用来表示酒花的新鲜度,便于酿造者精确地了解酒花在采摘,加工以及贮藏过程中是否处理得当。对2003～2005年期间4个斯洛文尼亚的酒花品种和1个国外的酒花品种的延后采摘以及不同贮藏条件下酒花的新鲜度进行了测试。酒花采摘后(技术成熟)立刻采用ASBCH-6,12方法分析酒花的贮藏指数(HSI),EBC7.4方法分析酒花的α-酸。技术成熟后采摘的样品分别贮藏在0℃和20℃,并分别在1个月,2个月,3个月和6个月后进行分析。为了了解酒花在自然生理成熟期间α-酸和HSI的变化,每一品种留30株延后采摘,然后再以同样的时间间隔采摘和分析,11月底采摘最后的酒花样品。结果表明,自然生理成熟酒花的氧化进程低于酒花在20℃贮藏1个月,2个月,3个月和6个月的氧化进程。生理成熟后采摘的酒花的贮藏指数如果以A275/A325定义,则仍然具有新鲜酒花的质量。

A Hop Storage Index （HSI） was used as an indicator of ＂hop freshness＂ and therefore gives to a brewer a more accurate insight and confirmation on appropriate handling of hops during picking, processing and storage. An influence of a late hop-picking and storage on hop freshness on four Slovenian （SG, AU, BO, CE） and one foreign （MA） hop varieties were tasted in a time period from 2003 to 2005. I mmediately after hop picking （time of technological ripeness） the HSI was defined by using the ASBC H-6,12 method and the α- acids contents after the EBC 7.4 method. The samples of raw hops picked up at the time of the technological ripeness were than stored at temperatures 0℃ and＋20℃ and the analyses were performed again after one, two, three and six months. To determine changes of α- acids contents and HSI in time of physiological ripeness, 30 plants of each variety were left longer on a field and afterwards picked and analyzed in same intervals. Last hop samples were picked by the end of November. The results show that in time of physiological ripeness oxidation processes run slower when compared to storing of hops at ＋20℃ for one, two, three and six months of storing as was demonstrated by a higher HSI in stored hops at ＋20℃. Hops picked in time of physiological ripeness have the HSI in terms of A275/325 the quality of ＂fresh hops＂.