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Title:Indeks staranja hmelja pri sorti Celeia v času dozorevanja
Authors:ID Obrovnik, Ksenija (Author)
ID Oset Luskar, Monika (Author)
Files:URL URL - Source URL, visit https://www.dlib.si/details/URN:NBN:SI:spr-OS4I5CDJ
 
.pdf PDF - Presentation file, download (316,14 KB)
MD5: 9B92982C28829736AB280263E21F36A5
 
Language:Slovenian
Typology:1.04 - Professional Article
Organization:Logo IHPS - Slovenian Institute of Hop Research and Brewing
Abstract:Sorta Celeia je ena vodilnih slovenskih aromatskih sort hmelja, znana po prefinjeni aromi in harmonični grenčici, dobri skladiščni obstojnosti in ustreznih lastnostih za strojno spravilo. Kljub temu v zadnjih letih opažamo relativno visoko začetno vrednost indeksa staranja hmelja (HSI - ključni kazalnik kakovosti in svežine hmelja, ki odraža razmerje med oksidacijskimi produkti alfa- in beta-kislin ter celotno vsebnostjo alfa- in beta-kislin) že ob začetku predelave v brikete. Zato smo izvedli dvoletno raziskavo spremljanja HSI pri sorti Celeia v času dozorevanja do optimalne tehnološke zrelosti na petih pridelovalnih lokacijah. Vzorčenje storžkov je potekalo v hmeljiščih z ročnim obiranjem v več zaporednih terminih v času od zadnjega tedna avgusta do obiranja v sredini septembra. V času obiranja smo pridobili še t.i. realne vzorce – vzorce storžkov, ki so prešli celoten strojni postopek obiranja in sušenja. Rezultati so pokazali, da je HSI do dosežene tehnološke zrelosti večinoma nizek (≤ 0,30), kar označuje visoko kakovost pridelka. Nekoliko povišano vrednost HSI smo opazili le v enem primeru, kjer je bila le-ta verjetno posledica neustreznega ravnanja s pridelkom v času spravila (v času od obiranja do konca sušenja, na primer predolgo stanje na prikolici, neustrezna temperatura ali čas sušenja ipd.). Po dveh mesecih skladiščenja pri 4 °C oziroma 20 °C (ob dostopu kisika) so rezultati pokazali, da je sorta Celeia pri ustreznih razmerah skladiščenja (4 °C) ohranila nizko vrednost HSI, pri skladiščenju pri 20 °C pa se je vrednost HSI povečala do 0,55, kar pa v pivovarskem pogledu ne predstavlja več optimalne kakovosti hmelja. Raziskava poudarja pomen natančnega določanja časa obiranja, doslednega izvajanja tehnoloških postopkov v času obiranja in sušenja ter pomembnost ustreznega skladiščenja.
Keywords:Celeia, slovenski hmelj, Humulus lupulus L., HSI, tehnološka zrelost, kakovost hmelja
Publication date:19.12.2025
Year of publishing:2025
Number of pages:str. 26-31
Numbering:Št 32
PID:20.500.12556/DiRROS-27863 New window
UDC:582.630.2
ISSN on article:2536-1988
COBISS.SI-ID:262329859 New window
Copyright:Inštitut za hmeljarstvo in pivovarstvo Slovenije
Note:Nasl. z nasl. zaslona; Opis vira z dne 19. 12. 2025;
Publication date in DiRROS:26.02.2026
Views:104
Downloads:48
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Record is a part of a journal

Title:Hmeljarski bilten
Publisher:Inštitut za hmeljarstvo in pivovarstvo Slovenije (IHPS), = Slovenian Institute of Hop Research and Brewing (IHPS)
ISSN:2536-1988
COBISS.SI-ID:287262720 New window

Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:01.01.2025

Secondary language

Language:English
Title:Hop storage index for Celeia variety at ripening
Abstract:The Slovenian aroma hop variety Celeia is recognized for its refined aroma profile, balanced bitterness, and good storage stability; however, in recent years a relatively high initial Hop Storage Index (HSI)—a key indicator of hop quality and freshness reflecting the ratio of oxidation products of alpha- and beta-acids to their total content—has been observed at the onset of pellet production. To investigate this, a two-year study was conducted at the Slovenian Institute of Hop Research and Brewing, monitoring HSI dynamics in Celeia during technological maturity at five growing locations. Cones were sampled manually in multiple consecutive intervals, and additional “real samples” representing cones that had undergone the full picking and drying process were collected at harvest. Results showed that HSI remained predominantly low (≤ 0.30) up to technological maturity, indicating high crop quality, with only one instance of elevated HSI likely attributable to technological factors during harvest, such as delays between picking and drying or suboptimal drying conditions. After two months of storage at 4 °C and 20 °C under oxygen exposure, Celeia retained low HSI values when stored at 4 °C, whereas storage at 20 °C resulted in HSI levels reaching up to 0.55, which is considered too high for brewing applications. The study underscores the importance of precise harvest timing, strict adherence to processing procedures, and maintenance of appropriate storage conditions to preserve hop quality.
Keywords:Celeia, Slovenian hops, Humulus lupulus L., HSI, technological maturity, hop quality


Collection

This document is a part of these collections:
  1. Hmeljarski bilten

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