Figure 1.

Average total polyphenols increase with phenological stage in different organs and hop varieties. Before flowering, hop roots have statistically significant higher average polyphenol content than stems, which is also statistically significant at the phenological stage of mature cones. Total polyphenols were determined spectrophotometrically according to the method adopted by the European Brewery Convention for determination of total polyphenols in beer [43]. Data are means ± SE (n = 3). BF, before flowering (BBCH stage 51–55); M, mature cones (BBCH stage 87–89), VW, Verticillium wilt resistance groups 1—susceptible, 2—moderately resistant, 3—resistant.