Kvasny Prum. 1977; 23(4): 73-77 | DOI: 10.18832/kp1977011

Role of polyphenolic substances in brewing technology and methods used to control them.Peer-reviewed article

G. BASAŘOVÁ, I. ČERNÁ, J. ŠKACH

The authors present the results of research works into the changes of concentration and composition of polyphenolic substances taking place in individual phases of brewing process. The ration of polymerized  polyphenols to simple ones in the course of brewing gradually deteriorates. The polymerization index of polyphenols depends markedly upon brewing technology, quality of malt and hops, as well as malt substitutes. By controlling the concentration of polymerized polyphenolic substances it is possible to improve both colloid and organoleptic stability of beer. A series of experiments and analyses carried out, by the authors confirm that the polymerization index depends essentially upon the raw materials, i.e. their composition and quality. The article deals also with one of the methods applied to stabilize beer, i.e. through adsorption of polyphenolic substances and with specific properties of SORSILEN, a new adsorbent manufactured inCzechoslovakia. SORSILEN is better than POLYCLAR AT, since it absorbs in the first line high molecular polymerized polyphenols, whereas POLYCLAR  AT mainly simple polyphenols.
(In Czech, English summary only)

Keywords: brewery, technology, polyphenolic substances

Published: April 1, 1977