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Smaragd

Smaragd

Herbal
Spicy

Genetic origin: New variety bred in Huell

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Aroma evaluation

Aroma description

Spicy, aniseed, tobacco, clover

Agronomic Aspects

Growing

Yield (kg/ ha)
1500 - 2100
Maturity
mid early to late
Acreage (ha)
47
Main growing country
Germany

Resistance against Diseases

Wilt disease
resistant
Downey mildew
resistant
Powdery mildew
susceptible
Aphid
tolerant

Ingredients

Bitter Components

Alpha acids %
4.0 - 6.0
Beta acids %
3.5 - 5.5
Co-humulone % rel.
13 - 18

Polyphenols

Total polyphenols %
4.5
Xanthohumol %
0.2 - 0.3

Aroma Components

Total oil (ml/100g)
0.4 - 0.8
Farnesene % rel. of total oil
0 - 1.0
Linalool % rel. of total oil
0.8 - 1.4
Thiol Impact
low

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