1. bookVolumen 26 (2022): Edición 1 (June 2022)
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2344-150X
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30 Jul 2013
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Biotransformation of Hops-Derived Compounds in Beer – A Review

Publicado en línea: 09 Jul 2022
Volumen & Edición: Volumen 26 (2022) - Edición 1 (June 2022)
Páginas: 1 - 18
Recibido: 23 May 2022
Aceptado: 15 May 2022
Detalles de la revista
License
Formato
Revista
eISSN
2344-150X
Primera edición
30 Jul 2013
Calendario de la edición
2 veces al año
Idiomas
Inglés
Abstract

Besides providing bitterness to beer, hops also impart a whole range of aromas, such as herbal, spice, floral, citrus, fruity and pine to this beverage. Although hops are usually added in relatively small amounts, they have a significant impact on the sensory characteristics of the product. Raw hop aroma significantly differs from the aroma resulting from its addition to the beer. The final aroma of the beer arises from substances in the malt, hops, other additives, and yeast metabolism. The biochemical transformation of hop compounds by yeast has become more and more popular in recent years. Knowledge of this process may allow more precise control over the final sensory characteristics of the beverage. The article describes the chemical composition of hops and discusses the influence of the hopping regime on the concentration of volatile compounds in the finished product. Moreover, the article describes the biotransformation of hop-derived compounds by traditionally used Saccharomyces cerevisiae yeast, as well as less commonly used non-Saccharomyces yeast. The paper outlines the current state of knowledge on biotransformation of hop-derived hydrocarbons, terpenoids, esters, sulfur compounds and glycosidically bound aroma precursors.

Keywords

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