Influence of (+)-Catechin and Ferulic Acid on Formation of Beer Haze and Their Removal through different Polyvinylpolypyrollidone-Types

Abstract

Tfte influence of (+)-catechin and ferulic acid on the formation of haze was investigated. Both phenolic compounds were added in different concentrations to beer before ageing through a force test. The removal of these compounds was observed by measuring the difference before and after forcing the beer. (+)-Catechin and ferulic acid shoived haze-decreasing as well as haze-increasing properties. The removal of (+)-catechin and ferulic acid from beer through three types of polyvinylpoUjpyrollidone (PVPP) at several concentrations was investigated. TJte removal of (+)-catechin and ferulic acid by PVPP-filtration was totally different. The removal of (+)-catechin can be used as a basis to calculate the doses for a desired stability, whereas ferulic acid is removed in irregular amounts. On the other hand polyphenols lower the shelf life of In order to secure a necessary shelf life nearly 90% of beer and increase flavour stability by acting as natural breweries stabilize their beers by either using silica gels, antioxidants. Cross-linking reactions between polyphenols polyvinylpolypyrollidone (PVPP) or a combination of both, and proteins lead to chill haze formation. The theory There is still little known about the functionality of these that polyphenols can lead to haze formation after reactants and the removal of haze relevant substances.polymerization is widespread but also in doubt5-1214. L., , ... ,.• i ■ j j There is not necessarily a correction between high These polymerization reactions are primarily induced ' f , . J .. concentrations of polvpnenols and lower colloidal bv oxidation. ■ stability9. Polyphenol-protem interactions contribute to Catechin and its derivates participate in the formation haze formation in beer but so also do carbohydrates and of precipitates with proteins". Some studies indicate that minerals21.the dimers procyanidin-B3 and prodelphinidin-B3 are . .,. ,. , ... ,",., J-.• ,i^Stabilizing beer with PVPP apparently removes many significantly haze sensitive1**-20 Comparing these two°, , , Influence of(+)-Catechin and Fcnilic Achi Another study confirmed that ferulic acid and the catechins have antioxidant action in the deoxyribose assay, which assesses the ability of molecules to react with OH-radicals17.In this study we investigated the influence of (+)-catechin and ferulic acid on haze formation. The study also assesses the effects of increasing concentrations of PVPP on removal of phenolic acids and determines if there are significant differences between regenerable or non-regenerable PVPP. insufficient purity. For quantification a two point calibration was used. The retention time and the resulting absorption spectra were compared with standards to identify the polyphenols in beer. MATERIALS AND METHODS Analytical ExperimentsLager beer (12°Plato and 4,5% Vol. Ale), stabilized with 25g PVPP/hL, was taken after the PVPP filter with a capacity of 400 hL/h and then kegged. The keg was then used as the beer source and after bottling, the indicated amounts of (+)-catechin and ferulic acid we...

The Release of Ferulic Acid and Feruloylated Oligosaccharides During Wort and Beer Production

“…It is of note that (+)-catechin caused the formation of hazes in much lower concentration than ferulic acid. Ferulic acid took part in the formation of colloidal hazes at higher concentrations, and this was dependent on different factors such as haze protein concentrations, pH, and the presence of other phenolic compounds 24 . The forcing experiments on beers with added ferulic acid or (+)-catechin showed that the carbonyl profile, a marker of lipid oxidation, was changed.…”

Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components

“…The adsorption reaction in which PVPP forms hydrogen bonds with polyphenols is a reversible reaction. At increasing PVPP concentrations, the reaction balance is moved forward and TPC is reduced (Carrasco‐Sanchez et al., 2017; Papp et al., 2001).…”

Molekulare Charakterisierung der altersbedingten Trübungsbildung in Bieren

“…Der Großteil der heutzutage gebrauten Biere wird vor der Abfüllung filtriert, um Schwebstoffe (Apperson et al, 2002). Durch die Anwendung von PVPP können die Polyphenolgehalte des Bieres signifikant herabgesetzt werden, was meist in direkten Zusammenhang mit einer besseren Trübungsstabilität gebracht wird (McMurrough et al, 1992;McMurrough et al, 1996;Mikyška et al, 2002;Mikyška et al, 2019;Papp et al, 2001). Die Affinität von PVPP für Polyphenole wird der vermeintlichen Strukturähnlichkeit des synthetischen Kunststoffes mit Polyprolin zugeschrieben, einem Peptid, welches in einigen Modellsystemen zum Einsatz kommt, da es einen trübungsaktiven Charakter aufweist (Aron & Shellhammer, 2010;Schmidt, 2012).…”