JungavsNelson Sauvin
Junga (bittering) and Nelson Sauvin (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Nelson Sauvin
Alpha acid
10–13%
Beta acid
5–8%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Junga
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Nelson Sauvin
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Fruity
Only in Junga
EarthySpicyGrapefruitBlack currant
Only in Nelson Sauvin
WhiteGooseberryGrapesSauvignon
Property
| Property | Junga | Nelson Sauvin |
|---|---|---|
| Alpha acid | 10–14% | 10–13% |
| Beta acid | 5–8% | 5–8% |
| Co-humulone | 29–34% | 20–25% |
| Total oil | 1.5–2.6 mL | 0.8–1.5 mL |
| Myrcene | - | 20–45% |
| Humulene | - | 25–37% |
| Caryophyllene | - | 6–11% |
| Farnesene | - | 0–1% |
| Origin | Poland | New Zealand |
| Purpose | Bittering | Aroma |
Enigma
Galena
Hallertau Blanc