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STUDIES ON NON‐BIOLOGICAL HAZES OF BEERS VI. COMPOSITION OF CHILL HAZES IN BEER WITH PARTICULAR REFERENCE TO POLYPHENOLS *
Author(s) -
Harris G.,
Ricketts R. W.
Publication year - 1959
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1959.tb01453.x
Subject(s) - polyphenol , chemistry , composition (language) , food science , organic chemistry , antioxidant , philosophy , linguistics
Four representative chill hazes isolated from beers contained, apart from 45–67% of protein, considerable amounts of at least three separate broad groups of polyphenols, including anthocyanogens, methoxylated compounds believed to be related to lignin, and esters containing simple phenolic acids. These findings are discussed in relation to studies on other beer hazes and to the polyphenols of both malt and hops.