![Best Practices – Biotransformation](https://staging.lallemandbrewing.com/admin/wp-content/uploads/2023/07/LAL-bestpractices-Biotransformation2020-1-1000x1265.png)
Recent research is uncovering how different yeast strains can influence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. Non-aromatic compounds derived from hops are transformed by yeast enzymes to release aromatic flavor compounds in the beer.