Hop Variety Data Sheet

Nelson Sauvin

Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
Visual Evaluation
Hop Cone


Aroma Specification
white wine, fruity, grape, gooseberries
Genetic Origin
A triploid variety developed at Hort Research, Riwaka Research Centre from a Smoothcone and NZ male cross; first released in 2000.
Agronomic Aspects
Growing
Main Growing Country New Zealand
Chemical Ingredients
Bitter Components
Alpha-Acid % 12.0 - 14.0
Beta-Acid % 6.0 - 8.0
Co-Humulone % rel. 23 - 25
Polyphenoles
Xanthohumol (EBC 7.7) 0.4 - 0.5
Aroma Components
Total Oils (ml/100g) 1.1 - 1.5
Beta-Caryophyllene: Humulene 0.33
Farnesene % of total Oil 0.00 - 1.00
Linalool % of total Oil 0.7 - 0.8
Linalool: Alpha-Acid 0.05 - 0.06
Hop Alternatives
Brewhouse
Hallertau Blanc
Dry Hopping
Hallertau Blanc



HOPS HOTLINE
800.339.841

CLICK TO PURCHASE HOPS

Last Changed: 03/19/2019