2026/03/06 by Jessica Young, Glen Fox · 1 voice
Agricultural and Biological Sciences · Medicine · Pharmacology, Toxicology and Pharmaceutics · #Fermentation and Sensory Analysis #Hops Chemistry and Applications #Sirtuins and Resveratrol in Medicine
paper · pdf · doi:10.1080/03610470.2026.2633690
openalex publication_date 2026/03/06 · openalex created_date 2026/03/08 · openalex updated_date 2026/06/15
Hop creep has been primarily attributed to dextrin-degrading enzymes that generate fermentable sugars during dry hopping. However, hops also contain plant secondary metabolites conjugated to sugars that may represent an additional source of fermentable carbohydrate. In this study, free and enzymatically releasable sugars were quantified across sixteen commercial hop products using a modified methanol:chloroform:water extraction followed by enzymatic hydrolysis with a broad-spectrum glucosidase preparation. Glucose and fructose concentrations were determined using a colorimetric assay. Multi-factor ANOVA revealed significant effects of treatment, product type, and hop variety (p < 0.001), with a significant treatment × product interaction (p < 0.05). Enzymatic hydrolysis increased measurable glucose by statistically significant quantities relative to the free sugar fraction. Among product types, T90 hops exhibited the greatest total sugar concentrations, followed by Noble and Cryo products. Varietal differences were observed but were less pronounced than processing-type effects. These findings demonstrate that hops contain a pool of glycosidically bound sugars capable of being liberated by enzymatic or acid hydrolysis and therefore contribute to the fermentable matrix potentially driving hop creep. Recognition of these bound carbohydrates expands the mechanistic understanding of hop creep beyond dextrin hydrolysis and suggests a broader, multi-stage definition encompassing enzymes and plant secondary metabolite–derived sugars.