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Beer phenols issued from malt and hops can contribute directly to several characteristics of beer, mainly flavor, astringency, haze, body, and fullness. Some phenolic structures can also impart very interesting health properties. Yet phenolic structures also evolve through storage. Low-molecular-weight phenols like 4-vinylsyringol can impart off-flavors in aged beer, whilst oxidized flavonoids strongly influence astringency, haze, and color, especially in dry-hopped beers. The instability of stilbenes, prenylchalcones, and derived flavanones could also modify their health potential.

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Polyphenols in Conventional Beers, Dry-Hopped Beers and NABLABs

  • 动态工具书词条

  • 发表日期：

    2025年

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  • S. Collin,
  • V. Jerkovic,
  • D. Callemien,
  • M. Bröhan,
  • C. Chenot

摘要

Beer phenols issued from malt and hops can contribute directly to several characteristics of beer, mainly flavor, astringency, haze, body, and fullness. Some phenolic structures can also impart very interesting health properties. Yet phenolic structures also evolve through storage. Low-molecular-weight phenols like 4-vinylsyringol can impart off-flavors in aged beer, whilst oxidized flavonoids strongly influence astringency, haze, and color, especially in dry-hopped beers. The instability of stilbenes, prenylchalcones, and derived flavanones could also modify their health potential.