Complex phenols in brewing - a critical survey.

Gardner, R.J. and McGuinness, J.D.

Abstract
The role of phenolic compounds in brewing is critically examined. Haze formation is considered in detail and certain aspects of the contribution of phenols to other beer properties, such as colour and flavour, are also discussed. Some well accepted theories of haze formations are examined in the light of recent studies and an alternative approach developed. Performed intermediate molecular weight compounds may be of paramount importance, hence a suitable choice of raw materials could be a practicable approach to haze control.
Keywords: anthocyanogen beer brewing haze phenol polyphenol properties stability survey