International Journal of Horticulture, 2024, Vol.14, No.6, 381-393 http://hortherbpublisher.com/index.php/ijh 381 Research Article Open Access The Global Expansion of Hops: Botanical Characteristics and Historical Evolution in Brewing AipingYu1 , Zefeng Guo2,Wei Liu 3 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 Corresponding author: yuap@qdhbeer.com International Journal of Horticulture, 2024, Vol.14, No.6 doi: 10.5376/ijh.2024.14.0038 Received: 23 Oct., 2024 Accepted: 30 Nov., 2024 Published: 12 Dec., 2024 Copyright © 2024 Yu et al., 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. Preferred citation for this article: Yu A.P., Guo Z.F., and Liu W., 2024, The global expansion of hops: botanical characteristics and historical evolution in brewing, International Journal of Horticulture, 14(6): 381-393 (doi: 10.5376/ijh.2024.14.0038) Abstract 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. Keywords Humulus lupulus L.; Brewing industry; Secondary metabolites; Genetic advancements; Bioactive compounds 1 Introduction Hops (Humulus lupulus L.) have been a cornerstone of the brewing industry for centuries, imparting the characteristic bitterness, aroma, and stability to beer. The female inflorescences, or hop cones, are particularly valued for their rich content of secondary metabolites, including terpenes, sesquiterpenes, and prenylated phenolic compounds, which contribute to the unique flavor profiles and preservative qualities of beer (Natsume et al., 2015; Patzak et al., 2015; Bocquet et al., 2018). The importance of hops extends beyond brewing; they also possess significant medicinal properties, such as antimicrobial, sedative, and estrogenic activities, making them a subject of interest in both the pharmaceutical and agricultural sectors (Bocquet et al., 2018). The genetic and environmental factors influencing hop quality are complex and multifaceted. Recent advancements in genomic and proteomic analyses have provided deeper insights into the molecular mechanisms underlying the biosynthesis of key compounds in hops. For instance, the draft genome sequences of various hop cultivars have revealed the developmental regulation of genes involved in specialized metabolic processes that impact beer flavor and aroma (Natsume et al., 2015). Additionally, the proteomic mapping of glandular trichomes in hop cones has identified numerous proteins involved in the synthesis and transport of terpenoid-related compounds, further elucidating the biochemical pathways that contribute to hop quality (Champagne and Boutry, 2017). This study is to explore the botanical characteristics and historical evolution of hops in the context of their global expansion and significance in brewing. By examining the genetic, biochemical, and environmental factors that influence hop quality, this study provides a comprehensive understanding of how hops have been cultivated and utilized across different regions and historical periods. This study will also highlight the advancements in hop breeding and biotechnology that have enabled the development of new hop varieties with enhanced flavor profiles
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