農(nóng)業(yè)特性：抗霜霉病，易感染白粉病。大而緊致的球果，可采摘性欠佳。
  釀造特性：馬革努門通常賦予啤酒**的苦味。
 Alpha酸：12.7%
  Beta酸：6.5%

Cohumulone/合律草酮                        21-29%
Colupulone/合蛇麻酮                        38-48%

Polyphenols/多酚 
Total content/總含量                       2.0-3.0%
Xanthohumol/黃腐酚                         0.4-0.5%

Aroma substances/香味成分
Total  oil/總油                            1.6-2.6%
Myrcene/月桂烯                             30-45%
Linalool/芳樟醇                            0.2-0.7%
Beta-caryophyllene/β－丁子香烯            8-13%
Aromadendrene/香枝烯                       ＜0.2
Humulene/香律烯                            30-45%
Farnesene/法呢烯                           ＜1 %
Beta-selineneβ－介子烯                    0.3-0.8%
Alpha-selinene/α－介子烯                  0.3-0.8%
總油百分比以所有干物質(zhì)計(jì)算；個(gè)別成分百分比以總油計(jì)算。

 Resistance to disease/抗病能力：

Wilt   /抗萎蔫病能力             good to very good 好至很好
Downy mildew/搞霜霉病能力        good好

Powdery mildew/搞白粉能力       very  low低
Ripening time/成熟時(shí)間        medium  late to late   中晚熟 到晚熟   
Average yield/平均產(chǎn)量        2000kg/ha/2000kg/公頃
High –alpha variet高α-酸品種
-very higher bitter value 平均至高的苦味值
-average aroma平均的香味
-good  storage stability非常好的儲(chǔ)藏穩(wěn)定性

典型應(yīng)用：艾爾；拉格