Wai-itivsNelson Sauvin
Wai-iti and Nelson Sauvin are popular aroma hops. Below you'll find a comparison of alpha and beta acids, aroma profiles and oil composition.
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Nelson Sauvin
Alpha acid
10–13%
Beta acid
5–8%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
- Richer, more complex aroma profile
When to pick Nelson Sauvin
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Only in Nelson Sauvin
WhiteFruityGooseberryGrapesSauvignon
Property
| Property | Wai-iti | Nelson Sauvin |
|---|---|---|
| Alpha acid | 2.5–3.5% | 10–13% |
| Beta acid | 4.5–5.5% | 5–8% |
| Co-humulone | 22–24% | 20–25% |
| Total oil | 1.4–1.8 mL | 0.8–1.5 mL |
| Myrcene | 2–4% | 20–45% |
| Humulene | 27–29% | 25–37% |
| Caryophyllene | 8–10% | 6–11% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | New Zealand |
| Purpose | Aroma | Aroma |
Enigma
Hallertau Blanc