UNIVERSITY 



CALIFOH 



CHAPTER IV 



COMPOSITION OF THE HOP PLANT AND ITS FRUIT 



HE essential characteristic of 

 the hop plant is the lupulin 

 in its flowers or strobiles. 

 When highly magnified the 

 grains of lupulin appear as in 

 Fig. 10. When fresh, the 

 lupulin is very resinous, ad- 

 hesive and aromatic; and it 

 is upon this that the peculiar 

 odor, taste and other proper- 

 ties of the hop in a great 



measure depend. This being the case, the greater 

 or less abundance of lupulin in a sample of hops 

 is one guide in judging of their quality, and it will 

 be seen that, in all processes of preparing them for 

 market, care should be taken that this be not lost. 

 The color of the lupulin is also an essential fea- 

 ture. A bright golden lupulin of a lemon shade is an 

 indication of proper curing, while a discolored lupulin 

 is an indication of improper curing or handling and is 

 caused by the hops being either high dried or the 

 reverse. 



The odor of the hop or strobile is due to its essen- 

 tial oil and is powerful but agreeable; the taste is bit- 

 ter, and besides lupulin, the hop contains an acid, an 

 essential oil, an aromatic resin, wax and extractive mat- 

 ter. By pressure, hop heads yield a green, light, acrid 

 oil, called oil of hops. 



Yves attributes to lupulinic powder alone the active 

 principle of hops. But Payen and Chevallier are of the 



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