All About Hops: The Crop, its Cultivation, and its Uses in Brewing and Beyond

For centuries, Humulus lupulusmore commonly known as hopshas been a fundamental ingredient in the brewing process. However, the true complexity of this plant is revealed when viewed from a different perspective, with wide-reaching implications for agriculture, medicine and biotechnology. This comprehensive volume brings together cutting-edge research and classical knowledge, offering an in-depth exploration of hop biology, phytochemistry, cultivation, and emerging uses.

This book, which has been authored by scientists who are leaders in their respective fields (botany, plant physiology, natural product chemistry, etc.), covers different topics related to the:

The taxonomy and genetics of H. lupulus

Specialized metabolites, including alpha- and beta-acids, flavonoids, and terpenes

Modern cultivation techniques and climate resilience

Disease resistance and pest management

Pharmacological properties and potential therapeutic applications

Economic and statistical analysis of the sector

Whether you're a botanist, agronomist, brewer, or natural product researcher, as well as a student, this book is an essential reference that reveals the scientific depth and potential of this iconic plant.

Joins industry insights with technological and agricultural aspects Covers emerging technologies such as green extraction processes Offers the first 360-degree overview of the cultivation and uses of hops

Autorentext

Katya Carbone is an Industrial Chemist with a PhD in Food Biotechnology and a specialization in Applied Biotechnologies. She is currently tenured at CREA Research Centre for Olive, Fruit and Citrus Crops, with the profile of Senior Research Scientist, where since 2015 she has been in charge of the Food Chemistry and Biotechnology Laboratory. Her main lines of research on hops concern the phytochemistry of the plant and its sustainable use, with a circular approach, in different sectors.

Klappentext

For centuries, Humulus lupulusmore commonly known as hopshas been a fundamental ingredient in the brewing process. However, the true complexity of this plant, and its wide-reaching implications for agriculture, medicine and biotechnology, has yet to be explored. This comprehensive volume thus brings together cutting-edge research and classical knowledge, offering an in-depth exploration of hop biology, phytochemistry, cultivation, and emerging uses.

All About Hops: The Crop, its Cultivation, and its Uses in Brewing and Beyond covers the taxonomy and genetics of H. lupulus, as well as topics on disease resistance, pest management, and other modern cultivation techniques for climate resilience. The pharmacological properties and potential therapeutic applications of hops will also be explored.

Whether you're a botanist, agronomist, brewer, or natural product researcher, this book is an essential reference that reveals the scientific depth and potential of this unique plant.

Inhalt

A spotlight on the economic and statistical data of the international and Italian hop sector.- Hop Botany and Physiology.- The evolution of hop breeding: Integrating molecular markers and genomic insights.- Hops cultivation and production.- Hop Diseases: Characteristics and Management.- Entomology of Hops (Pests).- Post-harvest Hop Waste Management.- Spent Hops: Utilisation, Impact, and Future Prospects.- Hop chemistry and biochemistry.- Sustainable hop extracts for food and non-food applications.- Humulus lupulus L.: pharmacological properties and medicinal use.