Quality assessment of Cascade Hop (Humulus lupulus L.) grown in Sardinia

  • Mauro Forteschi
  • Maria Cristina Porcu
  • Mauro Fanari
  • Manuel Zinellu
  • Nicola Secchi
  • Stefano Buiatti
  • Paolo Passaghe
  • Stefano Bertoli
  • Luca PrettiEmail author
Original Paper


The hop has been used for centuries in brewing because of its aroma and bitterness; it is mainly cultivated in Northern Europe and in the United States; to date, few data are available about its performance in the Mediterranean environment. The hop contribution to the final taste of beers is related to the chemical composition of resin and essential oils resulting from both genetic material and environmental conditions. In the last decade, the rising of interest in craft beer has led brewers to use local ingredients to produce beers with a stronger identity. In this paper, the quality parameters of hop Var. Cascade recently introduced in Sardinia have been investigated. The hop fields were sampled for three crop seasons (2015, 2016 and 2017); the yield and the chemical composition of essential oil as well as the alpha- and beta-acids were evaluated by GC–MS and UV-HPLC techniques. The obtained data demonstrate that features of Cascade hop grew in Sardinia are in the same range of those cultivated in USA.


Alpha- and beta-acids Cohumulone Essential oil Alpha-humulene Beta-myrcene Terpenes 



European Brewery Convention


Gas chromatography–mass spectrometry


Ultra violet-high-performance liquid chromatography


Compliance with ethical standards

Conflict of interest

The authors Mauro Forteschi, Maria Cristina Porcu, Mauro Fanari, Manuel Zinellu, Nicola Secchi, Stefano Buiatti, Paolo Passaghe, Stefano Bertoli and Luca Pretti declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  • Mauro Forteschi
    • 1
  • Maria Cristina Porcu
    • 2
  • Mauro Fanari
    • 1
  • Manuel Zinellu
    • 1
  • Nicola Secchi
    • 1
  • Stefano Buiatti
    • 3
  • Paolo Passaghe
    • 3
  • Stefano Bertoli
    • 3
  • Luca Pretti
    • 1
    Email author
  1. 1.Porto Conte Ricerche SrlTramariglio-AlgheroItaly
  2. 2.Istituto di Chimica Biomolecolare (I.C.B.)Li PuntiItaly
  3. 3.Department of Agricultural, Food, Animal and Environmental SciencesUniversity of UdineUdineItaly

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