Beer Polyphenols: Comparison
Please note this is a comparison between Version 2 by Nora Tang and Version 1 by Kristina Habschied.

Polyphenolic molecules can be found in different stages during the brewing process and react with proteins: during wort boiling, they form the hot break; during cooling, they form the cold break; and during post-fermentation, they are involved in the formation of chill haze and permanent hazes and facilitate the removal of undesirable compounds with filtration. However, they tend to react with proteins in packaged beer and form undesirable haze after the expiration date. As mentioned before, polyphenols can enter beer from hop and malt.

  • bitterness
  • beer
  • aftertaste
  • off-flavor
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