Smaragd
Herbal
Spicy
Genetic Origin: New variety bred in Huell
Aroma Evaluation
Aroma Description
Spicy, aniseed, tobacco, clover
Agronomic Aspects
| Growing | |
|---|---|
| Yield (kg/ ha) | 1500 - 2100 |
| Maturity | mid early to late |
| Acreage (ha) | 47 |
| Main growing country | Germany |
| Resistance against Diseases | |
|---|---|
| Wilt disease | resistant |
| Downey mildew | resistant |
| Powdery mildew | susceptible |
| Aphid | tolerant |
Ingredients
| Bitter Components | |
|---|---|
| Alpha acids % | 4.0 - 6.0 |
| Beta acids % | 3.5 - 5.5 |
| Co-humulone % rel. | 13 - 18 |
| Polyphenols | |
|---|---|
| Total polyphenols % | 4.5 |
| Xanthohumol % | 0.2 - 0.3 |
| Aroma Components | |
|---|---|
| Total oil (ml/100g) | 0.4 - 0.8 |
| Farnesene % rel. of total oil | 0.00 - 1.00 |
| Linalool % rel. of total oil | 0.8 - 1.4 |
Substitutes
Brewhouse
OpalLast updated: 22/07/2024