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Hops
,typo
'''Beta Acids''' (lupulones) are similar in structure to alpha acids and have the analogous individual beta acids (lupulone, colupulone, adlupulone) to individual alpha acids. Beta acids are not able to isomerize and are therefore not soluble in wort unless they are chemically modified by a process such as oxidation. Oxidatized beta acids are soluble and can contribute to bitterness in beer. Oxidized beta acids are discussed more under aged hops.
There are three primary classes of '''oils''' in hops: hydrocarbons (~64% of the total oils), oxygenated compounds (~35% of the total oils), and sulfur compounds (≤1% of the total oils)<ref name="Shellhammer, Vollmer and Sharp, CBC 2015"> Shellhammer, Vollmer, and Sharp. Oral presentation at the Craft Brewers Conference, 2015. </ref>. individual Individual flavor and aroma active oils each have different thresholds, solubilities, and volatilities, and individual oils can have synergistic interactions with each other. The chemistry of hop oil taste perception is therefore very complicated and overall is only not well understood. While sulfur compounds make up only a very small fraction of the total oils, they have a significant impact on hop flavor<ref name="Shellhammer, Vollmer and Sharp, CBC 2015"/>.
==Antimicrobial Properties==