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Hops contain glycosides, which are flavor compounds that are bound to a sugar molecule. In their bound form, glycosides are flavorless. Enzymatic Studies on hop compounds elude to the possibility of compounds being produced by glycosidic activity of ''S. cerevisiae'', however direct evidence of glucosidic acitivity in ''S. cerevisiae'' is lacking. Daenen (2008) reviewed the glycosidic activity of many strains of 'S. cerevisiae'', and found that only a few strains expressed any real glucosidic activity, and none that exhibited exo-beta-gluconase which would be required to break glycosidic bonds in the beer/wort. Daenen did find that enzymatic activity from some strains of ''Brettanomyces'' can efficiently release these bound compounds and release their flavor and aromatic potential. See the [[Glycosides]] page for details.