In our master's thesis, we included 11 Slovenian hop varieties and compared them with the known German variety Magnum. Ethanol extracts were prepared from hop briquettes at 40°C and the content of total phenolic compounds (SFS), total flavonoids (SF) and their subclasses (flavones and flavonols (FF), flavanones and dihydroflavonols (FDH)) and antioxidant potential were determined (AOP). We were also interested in the correlation between hop variety and the efficiency of transfer of SF, SFS, FF and FDH into the beer. The content of alpha- and beta- acids was also determined in the beer. Among the Slovenian varieties, the Wolf variety stands out in terms of the content of SF, SFS and FF. Fox, Aurora and Cardinal also contain more SF and SFS than Magnum. Kolibri, Savinjski golding and Dragon are the varieties with the lowest content of SF and SFS. Dana, Gold and Aurora have the highest AOP, while Savinjski golding has the lowest. A longer period of dry hopping has a positive effect on the higher content of SF, SFS, FF and FDH in the beer and a negative effect on the AOP of the beer. After seven days of hopping, beers with the varieties Wolf, Savinjski golding and Bobek contained the most SF, meanwhile variety Dana resulted in lower values than Magnum. In terms of SFS and FF content, beer made with Wolf stood out. The highest increase in FDH content was found in beer with the Aurora variety, and the lowest with the Celeia variety. We determined one of the highest AOPs for beer with the Dana variety. After seven days of hopping, the lowest AOP was determined for beer with the German variety Magnum. Longer hopping time influenced the higher transfer of iso-alpha acids only in 4 varieties (Wolf, Dragon, Aurora, Fox). The highest cohumulone in beer was determined after one day of hopping for Cardinal, the most n + adhumulone for Magnum and xanthohumol for Wolf; all three parameters gradually decreased with time of hopping.
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