The course provides students with the knowledge on major issues concerning the hop cultivation (morphological, physiological and biochemical aspects in the vegetative and reproductive steps and their interaction with the soil, climate and cultivation technique) . The student will acquire the necessary knowledge to assess the behavior of the hop grow in relation to the specific genotype, culture techniques and territory. They will also be imparted knowledge on hop propagation and cultivation techniques in order to enable him to assess the existing biodiversity and to make themselves the varietal choices.
Course contents summary
Botanical characteristic of hop. The market. Plant organografy. Biological cycle. Selection. Biodiversity. The cultivars. Use of hop.
Systematic classification, hop distribution of the world, trend of the brewing market. Methods for characterization of species and varieties. Characteristic of Humulus genus and general descriptive characters. Organography of root and stem. Propagation. Biological cycle. Phenological stages. Varietal selection (clonal selection, massive selection and breeding). Environmental vocation and varietal choices. Production, harvesting, processing and hop certification. Characteristics of the main varieties. Use of hops.
Bibliographic materials provided by the teacher
Lecture, to comply with the program
Assessment methods and criteria
ORAL EXAM, which will assess the student's ability to apply the concepts learned during the course