PHENOLIC ACIDS IN BEERS AND WORTS
Ian McMurrough, G. P. Roche, K. Cleary
Journal of the Institute of Brewing
Abstract
The total contents of phenolic acids measured by high-performance liquid-chromatography were 5–8 mg/litre in beers brewed in Ireland whereas 16–40 mg/litre were present in four other beers. In all beers the predominant phenolic acids were vanillic, p-coumaric and ferulic acids. Free phenolic acids were extracted from Emma barley grains and malt in very small amounts (15–28 mg/kg) but larger quantities (191 mg/kg) were released on mashing the malt. Little change occurred in the contents of phenolic acids on processing a lager wort through to the finished beer. Treatment with excess Polyclar AT removed astringent flavour and phenolic acids from an experimental ale but this flavour loss could not be accounted for by the adsorption of phenolic acids. The flavour threshold for a nine-component phenolic acid mixture in lager was between 50 mg/litre and 100 mg/litre.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
phenolic acids are not significantly changed during processing of lager wort to finished beer
“Little change occurred in the contents of phenolic acids on processing a lager wort through to the finished beer.”
phenolic acids are extracted from Emma barley grains and malt
“Free phenolic acids were extracted from Emma barley grains and malt in very small amounts (15–28 mg/kg) but larger quantities (191 mg/kg) were released on mashing the malt.”
vanillic acid, p-coumaric acid, and ferulic acid are the predominant phenolic acids in beers
“In all beers the predominant phenolic acids were vanillic, p-coumaric and ferulic acids.”