The Role of Flavanoid Polyphenols in Beer Stability

McMurrough, Ian; Madigan, David; Kelly, R.; Smyth, Malcolm R.

doi:10.1094/asbcj-54-0141

Cited by 60 publications

(68 citation statements)

References 11 publications

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“…8). The development of less astringency in PVPP stabilized beers, after heat incidence forced ageing of beer, has been described by McMurrough 27 . Results of extended beer storage did not show any unambiguous effects of PVPP stabilisation on beer flavour deterioration (Fig.…”

Section: LI Ijjigx Sj 4:44 Le^i Wxefmpm^exmsr Sr Fiiv Wxepmrkmentioning

confidence: 91%

“…Simple flavanoids, proanthocyanidins and tannoids are sorbed [25][26][27][28] . PVPP treatment is reported to decrease the reducing activity of beer 21,27,28,35 and some authors did not find any significant effect of PVPP treatment on flavour stability 28,35 ; while others came to opposite conclusions 29 . In this article, the effect of a modified content of malt and hop polyphenols in the brewhouse, as well as the effect of PVPP treatment of beer on beer haze and flavour stability was studied.…”

Section: -2863(9'8-32mentioning

confidence: 99%

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The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

Mikyška

Hrabák

Hašková

et al. 2002

Journal of the Institute of Brewing

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Pilot-scale brewing trials of a 12°P pale lager beer were conducted to look at the effect of a modified dose of hop and malt polyphenols on haze, flavour quality, and stability. Results confirmed that malt polyphenols, and particularly hop polyphenols, in the course of wort boiling, improved reducing activity values and the carbonyl content in fresh and stored beers. Hop polyphenols significantly increased reducing activity and decreased the formation of carbonyls (TBA value) in fresh and stored beer. Reduced content of malt polyphenols, combined with the use of hop CO 2 extract, caused an increase in the TBA value in beer. PVPP stabilized beers tended to be lower in reducing activity. Both malt and hop polyphenols affected the intensity of "harsh taste" in fresh beers and a significant influence from PVPP stabilization of beer was not observed. The staling degree of forcedaged beers depended on the polyphenol content in the brewhouse. Both hop and malt polyphenols had a positive impact on flavour stability. PVPP treatment of beer had a positive effect on the flavour stability of heat-aged beers. Polyphenols, especially hop polyphenols, slowed down flavour deterioration during the nine month storage period, but the primary effect was seen during the first four months of storage. Storage trials did not show any unambiguous effects for PVPP stabilization on beer flavour stability. Results confirmed the negative impact of malt and hop polyphenols on haze stability, and PVPP stabilization minimized differences in shelf life prediction values between beers prepared with the modified dose of polyphenols.

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Section: LI Ijjigx Sj 4:44 Le^i Wxefmpm^exmsr Sr Fiiv Wxepmrkmentioning

confidence: 91%

Section: -2863(9'8-32mentioning

confidence: 99%

The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

Mikyška

Hrabák

Hašková

et al. 2002

Journal of the Institute of Brewing

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“…The role of phenolic compounds in relation to the colour, taste, and stability of beer is well known. Beer rich in phenolic antioxidants shows higher quality, more stable sensory properties such as flavor and aroma, foam stability, and longer shelf life (Drost et al 1990;Guido et al 2007;McMurrough et al 1996;Woffenden et al 2001).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

2012

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The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.

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“…Flavanoids are notorious for their extreme sensitivity towards oxidative degradation 42 . On the other hand, cinnamic acid derivatives, flavonol glycosides, and prenylated hop flavonoids appear to be much more stable during beer ageing.…”

Section: Figmentioning

confidence: 99%

Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

Malfliet

Opstaele

Clippeleer

et al. 2008

Journal of the Institute of Brewing

125

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Flavour changes of six Belgian pale lager beers were studied in order to estimate the importance of different parameters and reactions in relation to the ageing process. An attempt was made to link analytical data with sensory evaluation using multivariate statistical analysis. Partial least squares regression techniques (PLSR) were employed on the analytical and sensory data. As apparent from the PLSR model, significant indicators of lager beer ageing are aldehyde markers (especially total aldehydes, furfural, hexanal, 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal), cold and permanent haze, and beer colour. Conversely, compounds or parameters that load negatively in the PLSR model for beer ageing are trans-isohumulones, cis-isohumulones, total bitterness, the T/C-ratio, polyphenolic markers (especially proanthocyanidins), the flavanoid content, and, to a lesser extent, the TB-index and reducing power (TRAP). The integrated analytical-sensorial methodology is proposed as a useful tool for evaluation of the flavour instability of pale lager beers.

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The Role of Flavanoid Polyphenols in Beer Stability

Cited by 60 publications

References 11 publications

The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

The Role of Malt and Hop Polyphenols in Beer Quality, Flavour and Haze Stability

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

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