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.