Hop Variety Data Sheet

Nelson Sauvin TM

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 % 9.5 - 12.0
Beta-Acid % 4.5 - 6.0
Co-Humulone % rel. 31 - 34
Aroma Components
Total Oils (ml/100g) 1.0 - 1.5
Farnesene % of total Oil 0.22 - 0.26
Linalool % of total Oil 0.4 - 0.7
Hop Alternatives
Brewhouse
Hallertau Blanc
Dry Hopping
Hallertau Blanc



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Last Changed: 08/20/2020