Química do lúpulo e seus constituintes

Abstract

Hops are a fundamental ingredient for beer production. Its use imparts bitterness, aroma and flavor in addition to contributing to the conservation of the drink. The cultivation of hops becomes a reality and begins to be expanded throughout the country, in parallel with the brewing culture that is also expanding in Brazil. In addition to expanding hop cultivation, it is also necessary to develop technical and technological issues in different areas. Hops have a great chemical diversity, including groups of bitter acids, essential oils, substances that add economic value to the product, expanding the understanding of the components is essential. Thus, this work seeks to extend the chemistry of hops, through national scientific production, indicating possibilities for studies and research, bringing the topic closer to appreciation in chemistry teaching. The teaching of chemistry through the new high school and the BNCC provides investigative elements to study hops in the classroom, expanding their chemical understanding and evaluating the potential for studies.