## 1 Introduction  
Hops (_Humulus lupulus_ L_) have been used in beer brewing since the 13 th century for their aroma, bitterness, and preservative properties. The volatile compounds of hops and the chemical variability of essential oils have generated interest in the brewery industry. Several studies have focused on their chemical characterization by GC-MS analysis. Usually, the main constituents are myrcene, humulene and caryophyllene [1, 2, 3, 4, 5, 6]. To our knowledge there are five botanical varieties of hops (var. lupulus, -cordifolius, -neomexicanus, -pubescens and -lupuloides) [7]. So far, only var. lupulus grows spontaneously in Europe. These botanical varieties differ in their chemical composition, genetics, and morphology. For plants, and specifically for hop genotypes differentiation, it is possible to use morphological, chemical and or genetic markers [8, 9, 10, 11, 12, 13]. The use of morphological or chemical markers alone make the differentiation among the studied genotypes not simple because of the small differences often present within the species, and because morphological and chemical characters are often dependent on biotic and abiotic factors and on plant age [14; 15; 16; 17; 18; 19]. Several studies differentiate hop varieties by observing the ratio between antioxidants and aromatic compounds; [PERSON] and coworkers [4] observed that the \(\alpha\) humulene/\(\beta\) carryophyllene ratio is a varietal trait used as a marker because it is independent from ripeness and storage, and it is characteristic of each variety. Instead, the genetic study allows the differentiation among genotypes that could present the same morphological or chemical characters, and allows the recognition and discrimination of genotypes grown in different conditions or plant age; DNA analyses are able to reveal variations in genomic sequence with frequencies over 1% among individuals of the same species [20]. Among the molecular markers, SSRs are relevant and effective tools to determine genetic differences within plant genotypes [20; 21; 22; 23; 24; 25; 26; 27; 28]. [PERSON] and collaborators [23] used nine SSR makers and three STS to genetically characterize 136 hop genotypes from Czech Republic, France, Switzerland, the Caucas Region, Canada, the U.S.A. and five world cultivars, highlighting the genetic differences between American and European genotypes. In the study of [PERSON] and coworkers [27], nine SSR markers were successfully used to obtain the genetic structure of a population of 123 Italian wild hop samples and commercial cultivars, highlighting, in particular, the marked genetic differences between wild and cultivated hops. In Corsica, the characterization of the wild hop biodiversity was never studied before, and it is a priority for a sector, such as brewing in the continuous expansion and interest in peculiar new varieties. The most widely cultivated varieties of the current crops were selected using conventional methods [29], and the level of biodiversity of the starting material is the base for a successful plant selection. In hops, wild material was usually used for the most important varieties cultivated today, providing resistance to diseases or high percentages of alpha acids and peculiar aromas [30]. Hops, around the globe, is distributed between the 35 and 55\({}^{\circ}\) parallel [31], and in Corsica (43\({}^{\circ}\) parallel North), wild hop is naturally present in riverbeds, such as the Restonica, in river mouths near Ajaccio and Bastia, and in northern sandy clay soils. Corsica could be a new place for hop cultivation. All the environmental and territory effects on crop or the final product, biotic and abiotic factors, including climate, soil composition, living environment ecosystem, cultivar, but also human factors, such as agronomic practices, constitute the terror concept [32].