Aiping Yu¹ , Zefeng Guo² , Wei Liu³

1 Hangzhou Cheerday Brewery Co., Ltd, Chun'an, 311700, Zhejiang, China
2 Enterprise Research Institute, Hangzhou Cheerday Brewery Co., Ltd, Chun'an, 311700, Zhejiang, China
3 Beer Museum, Hangzhou Cheerday Brewery Co., Ltd, Chun'an, 311700, Zhejiang, China
Author    Correspondence author
International Journal of Horticulture, 2024, Vol. 14, No. 6   
Received: 23 Oct., 2024    Accepted: 30 Nov., 2024    Published: 12 Dec., 2024

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

The cultivation and utilization of Humulus lupulus L., commonly known as hops, have significantly evolved, impacting both the brewing industry and botanical research. This study explores the botanical characteristics of hops, emphasizing their secondary metabolites such as terpenes, sesquiterpenes, and prenylated phenolic compounds, which contribute to the bitterness, aroma, and preservative qualities of beer. The historical evolution of hop cultivation is traced, highlighting the genetic and biochemical advancements that have enhanced hop quality and yield. Additionally, the study examines the global distribution of hops and the challenges posed by pests like the hop cyst nematode, which affects hop yield and quality. The integration of modern technologies, such as genomic sequencing and chemometric analysis, has furthered our understanding of hop characteristics and their optimization in brewing. This study underscores the importance of hops in brewing and their potential applications in other industries, driven by their diverse bioactive compounds.

Humulus lupulus L.; Brewing industry; Secondary metabolites; Genetic advancements; Bioactive compounds