The Tettnanger hop is a Saazer form. It is cultivated exclusively in Tettnang and produces a medium yield.

 
Bitters     Superior aroma type
α-acids 2,5 – 5,5% (*)   • middle bitter value
β-acids 3,0 – 5,0% (*)   • very good aroma
Cohumulon 22 – 28% (x)   • medium keeping stability
Colupulon 40 – 45% (x)    
 
Polyphenole      
Total Content 5,0 – 6,0% (*)    
Xanthohumol 0,3 – 0,4% (*)    
 
Aromatics     Disease resistance:
Total oil 0,5 – 0,9% (•)   • Wiltgood
Myrcen 20– 35% (x)   • Peronospore middle-slight
Linalool 0,4 – 0,9% (x)   • True mildewslight
β-Caryophyllen 6 – 11% (x)    
Aromadendren < 0,2% (x)    
Humulen 22 – 32% (x)    
Farnesen 16 - 24% (x)   Ripeningearly
β-Selinen 0,5 – 1,0% (x)   Storage stabilitymiddle
α-Selinen 0,5 – 1,0% (x)   Average yield1.300 kg/ha
(*)weight-% – (x) % relative – (•) ml/100g hops
 
Headspace gas chromatograph
1 = Myrcen · ISN = internal standard · 2 = Linalool · 3 = β-Caryophyllen · 4 = Aromadendren · 5 = Humulen · 6 = Farnesen 7 = β-Selinen · 8 = α-Selinen
 
Grading
 
Copyright © 2014 Hopfenpflanzerverband Tettnang   -  Home |  Imprint |  Disclaimer      Design by JS Design