Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability-Reference-Cited by-同舟云学术

Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability

Published:2022-05-09 Issue:2 Volume:81 Page:255-264
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Silva Ferreira Carlos¹^ORCID,Simon Margaux¹,Collin Sonia¹^ORCID

Affiliation:

1. Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2022.2062156

Reference49 articles.

1. Beer Turbidity Part 1: A Review of Factors and Solutions

2. Beer Haze

3. A Discussion of Polyphenols in Beer Physical and Flavour Stability

4. Involvement of Flavanoids in Beer Color Instability during Storage

5. Affinity of Proanthocyanidins and Their Oxidation Products for Haze-forming Proteins of Beer and the Formation of Chill Haze

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