<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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 <italic>Saccharomyces cerevisiae</italic> yeast, as well as less commonly used non-<italic>Saccharomyces</italic> yeast. The paper outlines the current state of knowledge on biotransformation of hop-derived hydrocarbons, terpenoids, esters, sulfur compounds and glycosidically bound aroma precursors.</p>
</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.

Biotransformation of Hops-Derived Compounds in Beer – A Review

Department of Fermentation Technology and Microbiology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Biotransformation of Hops-Derived Compounds in Beer \u2013 A Review"}

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....

Biotransformation of Hops-Derived Compounds in Beer – A Review

Publié en ligne: 09 juil. 2022

Pages: 1 - 18

Reçu: 23 mai 2022

Accepté: 15 mai 2022

DOI: https://doi.org/10.2478/aucft-2022-0001

Mots clés
yeast, beer, hop, biotransformation, terpenoids, esters

© 2022 Krystian Klimczak et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Biotransformation of Hops-Derived Compounds in Beer – A Review

Publié en ligne: 09 juil. 2022

Pages: 1 - 18

Reçu: 23 mai 2022

Accepté: 15 mai 2022

DOI: https://doi.org/10.2478/aucft-2022-0001

Mots clésyeast, beer, hop, biotransformation, terpenoids, esters

© 2022 Krystian Klimczak et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
yeast, beer, hop, biotransformation, terpenoids, esters