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[Polyphenols in brewing (author's transl)].

F Knorr

    Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
    |May 29, 1978
    PubMed
    Summary
    This summary is machine-generated.

    This study details analytical methods for determining polyphenols, including tannins, in brewing ingredients like malt, barley, and hops. It highlights differences in polyphenol haze formation between malt and hops, aiding in understanding brewing haze issues.

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    Area of Science:

    • Analytical Chemistry
    • Food Science
    • Brewing Science

    Context:

    • Polyphenols, particularly tannins, are crucial compounds in brewing, influencing flavor, color, and haze formation.
    • Understanding polyphenol profiles in malt, barley, and hops is essential for controlling beer quality.
    • Non-biological haze remains a significant challenge in the brewing industry, necessitating detailed analytical approaches.

    Purpose:

    • To describe analytical methods for quantifying polyphenols in key brewing materials (malt, barley, hops, wort, beer).
    • To classify different types of polyphenols and tannins found in these ingredients.
    • To investigate the role of specific polyphenols, like leucoanthocyanins, in non-biological haze formation.

    Summary:

    • The research outlines methods for analyzing polyphenols and tannins in malt, barley, hops, wort, and beer.

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  • It classifies polyphenols and discusses their contribution to non-biological hazes in brewing.
  • Key findings indicate that malt leucoanthocyanins differ from hop leucoanthocyanins in their propensity to form haze, and subfractionation techniques enable individual tannin isolation.

    • Impact:

    • Provides a foundation for improved analytical techniques in polyphenol determination within the brewing industry.
    • Offers insights into the specific mechanisms of polyphenol-induced haze formation, aiding brewers in quality control.
    • Facilitates the isolation and characterization of individual tannins, potentially leading to a deeper understanding of their functional roles in beer.