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<p>The genus <i>Humulus</i> currently includes 7 listed species that have common but also differentiating chemical characteristics. Due in particular to their richness in original specialized metabolites, the female infructescences of hop are widely used as a bittering, aromatic and stabilizing ingredient in beer. Wild hops are chemically more diverse than cultivars that come from a common gene pool. Initially oriented towards the study of disease resistance and productivity potential, research on wild hops has exploded in recent decades and in various countries to focus on the search for organoleptic qualities. Wild hops have been hybridized with cultivars, intentionally or spontaneously, giving rise to new original varieties thanks to the heritability of their chemical characteristics transmitted to their descendants. This research has proven itself with the development of cultivars with interesting organoleptic qualities for hopping beer. Depending on the hopping technique used, which has diversified considerably in recent decades, hop compounds undergo numerous chemical reactions during the brewing process, offering the brewer a wide organoleptic spectrum in terms of bitterness and aromas. The volatile compounds of hops, from the more classic terpenes to polyfunctional thiols, have been particularly studied in recent years due to the search for new varieties rich in original aromas.</p>

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The call of the wild hops: chemical diversity of Humulus species and their use in brewing

  • 期刊论文

  • 发表日期：

    2025年4月4日

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  • Augustin Bildstein,
  • Gabriel Lefèvre,
  • Anne-Sophie Paguet,
  • Mathilde Vandenberghe,
  • Sylvie Chollet,
  • Céline Rivière

摘要

The genus Humulus currently includes 7 listed species that have common but also differentiating chemical characteristics. Due in particular to their richness in original specialized metabolites, the female infructescences of hop are widely used as a bittering, aromatic and stabilizing ingredient in beer. Wild hops are chemically more diverse than cultivars that come from a common gene pool. Initially oriented towards the study of disease resistance and productivity potential, research on wild hops has exploded in recent decades and in various countries to focus on the search for organoleptic qualities. Wild hops have been hybridized with cultivars, intentionally or spontaneously, giving rise to new original varieties thanks to the heritability of their chemical characteristics transmitted to their descendants. This research has proven itself with the development of cultivars with interesting organoleptic qualities for hopping beer. Depending on the hopping technique used, which has diversified considerably in recent decades, hop compounds undergo numerous chemical reactions during the brewing process, offering the brewer a wide organoleptic spectrum in terms of bitterness and aromas. The volatile compounds of hops, from the more classic terpenes to polyfunctional thiols, have been particularly studied in recent years due to the search for new varieties rich in original aromas.