The Use of 14C-Labelled Dimeric Catechin to Study the Fate of Dimeric Polyphenols during Malting and Brewing
- 1 December 1976
- journal article
- research article
- Published by Taylor & Francis in Journal of the American Society of Brewing Chemists
- Vol. 34 (4) , 170-173
- https://doi.org/10.1080/03610470.1976.12006219
Abstract
A radio-dilution technique has been developed for estimating levels of dimeric polyphenols in barley, malt, wort, and beer. Levels present in a number of different cultivars of barley vary from 130 to 350 mg/kg. When barley is malted, the loss of dimeric polyphenols is normally less than 15%. However, large losses of dimers occur during mashing and wort boiling, and smaller losses usually take place during fermentation and conditioning. The higher the level of dimeric polyphenols in the malt, the higher the level in the derived beer.Keywords
This publication has 9 references indexed in Scilit:
- STUDIES ON BEER HAZE FORMATION. II. DIMERIC FLAVANOIDS OBSERVED IN PROFILES OF BEER: NYLON 66 ADSORBATESJournal of the Institute of Brewing, 1976
- THE USE OF14C-LABELLED POLYPHENOLS TO STUDY HAZE FORMATION IN BEERJournal of the Institute of Brewing, 1975
- THE ESTIMATION AND SIGNIFICANCE OF CATECHIN AND DIMERIC CATECHIN IN BEERJournal of the Institute of Brewing, 1975
- [14C]epicatechin and [14C]procyanidins from seed shells of Aesculus hippocastanumPhytochemistry, 1974
- THE SEPARATION AND IDENTIFICATION OF A DIMER OF CATECHIN OCCURRING IN BEERJournal of the Institute of Brewing, 1974
- EFFECT OF VARIOUS POLYPHENOLS ON THE RATE OF HAZE FORMATION IN BEERJournal of the Institute of Brewing, 1974
- Plant proanthocyanidins. Part I. Introduction; the isolation, structure, and distribution in nature of plant procyanidinsJournal of the Chemical Society, Perkin Transactions 1, 1972
- WORT-BOILING IN RELATION TO BEER QUALITYJournal of the Institute of Brewing, 1966
- STUDIES ON NON-BIOLOGICAL HAZES OF BEERS V. ROLE OF HOP AND MALT TANNINSJournal of the Institute of Brewing, 1959