This review reports recent knowledge on the role of ingredients (barley, hop and yeasts),
including genetic factors, on the final yield of phenolic compounds in beer, and how these …

Flavor perception during food intake is one of the main drivers of food acceptability and
consumption. Recent studies have pointed to the oral microbiota as an important factor …

The rising interest in craft beer urging for novel yeasts that provide diverse attributes. This
research aimed to explore the potential of four non-Saccharomyces yeasts with high β …

Selected biological resources used as raw materials in beer production are important drivers
of innovation and segmentation in the dynamic market of craft beers. Among these …

In the current context of developing aromatic beers, our study aims at deciphering the
chemical characterisation of cones from 39 wild hop genotypes collected in the North of …

As the main raw material for commercial Wuliangye-flavor liquor, Wuliangye-flavor raw
liquor (WFRL) plays an important role in the formation of flavor components. Aroma …

Not only variety but also terroir may have a significant impact on the biochemical and
brewing characteristics of hops and, consequently, on the resulting beer flavour profile. To …

Pentose-hexose monoterpene alcohol glycosides were isolated and semiquantitatively
measured in dried Humulus lupulus cones using UHPLC-qTOF-MS/MS and HPLC …

The hop (Humulus lupulus L.) is an important specialty crop used in beer production.
Untargeted UPLC-QTof-MSE metabolomics was used to determine metabolite changes in …

Beer is made via the fermentation of an aqueous extract predominantly composed of malted
barley flavoured with hops. The transforming microorganism is typically a single strain of …