PHENOLIC COMPONENTS OF BREWING MATERIALS AND THEIR RELATION TO NON-BIOLOGICAL HAZES
Open Access
- 2 January 1966
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 72 (1) , 40-45
- https://doi.org/10.1002/j.2050-0416.1966.tb02932.x
Abstract
Extraction of phenolic materials from the grist during mashing and the subsequent fate of phenolic compounds in the various brewing procedures has been followed quantitatively by utilizing their reaction with diazotized p-amino benzoic acid to yield coloured products. A semi-automatic procedure has been developed. The extraction pattern for phenolic compounds from the grist resembled that found for sugars but the extraction maximum occurred earlier. In the strong worts, much of the phenolic material was either polymerized or bound to protein, but in the weak worts most of the phenol present was dialysable. An examination of the worts has been made using gel-filtration on columns of cross-linked dextran.Keywords
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