Kvasny Prum. 2010; 56(5): 234-238 | DOI: 10.18832/kp2010029

Simple polyp - henolic compounds in beers of different origins.Peer-reviewed article

Vladimír KELLNER, Pavel ČEJKA, Gabriela MARINOVA, Valentin BAČVAROV, Marie JURKOVÁ, Jiří ČULÍK, Tomáš HORÁK, Josef DVOŘÁK, Danuša HAŠKOVÁ
1 Výzkumný ústav pivovarský a sladařský, a. s., Pivovarský ústav, Lípová 15, 120 44 Praha 2
2 IBHI Sofia (Institut po kriobiologia i hranitelni tehnologii)

The aim of the study was comparation of content of simple polyphenolic compounds in beer of various origin: Czech, Bulgarian and other countries. In the first part of this study it was demonstrated that the composition of Bulgarian lager beers resemble more foreign lager beers than Czech lager beers as evident from colour, the lower attenuation difference, content of bitter compounds and total polyphenols. Obviously the composition of Czech beer is unique. The following part of the study shows the contents of simple polyphenols. The content of simple polyphenols in beers varies considerably. Up to now no relationship such as to the degree of attenuation, the content of total polyphenols or the content of anthocyanogens was found. The probable explanation is that the content of these simple polyphenols is considerably influenced by the composition of raw materials, the brewing method and apparently also by the stabilization method. Furthermore it was proven that the results of the determinations according to conventional group methods for total polyphenols, anthocyanogens and flavanoids are not, or only negligibly influenced by the presence of simple polyphenols due to their low concentrations in beer.The aim of the study was comparation of content of simple polyphenolic compounds in beer of various origin: Czech, Bulgarian and other countries. In the first part of this study it was demonstrated that the composition of Bulgarian lager beers resemble more foreign lager beers than Czech lager beers as evident from colour, the lower attenuation difference, content of bitter compounds and total polyphenols. Obviously the composition of Czech beer is unique. The following part of the study shows the contents of simple polyphenols. The content of simple polyphenols in beers varies considerably. Up to now no relationship such as to the degree of attenuation, the content of total polyphenols or the content of anthocyanogens was found. The probable explanation is that the content of these simple polyphenols is considerably influenced by the composition of raw materials, the brewing method and apparently also by the stabilization method. Furthermore it was proven that the results of the determinations according to conventional group methods for total polyphenols, anthocyanogens and flavanoids are not, or only negligibly influenced by the presence of simple polyphenols due to their low concentrations in beer.

Keywords: polyphenols, phenolic compounds, HPLC, coulometric detection, CoulArray detector, beer

Received: December 6, 2009; Accepted: February 25, 2010; Published: May 1, 2010 

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