Which hop variety for a better flavour and colloidal stability ofdry-hopped beers: evidence of the key-role of minor flavan-3-ols
(2019) 37th Congress of the European Brewery Convention (EBC 2019) — Location: Anvers, Belgium (2.June.2019)
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- Abstract
- In dry-hopped beers, hop can be responsible for more than 30 % of beer polyphenols. Flavan-3-ols can affect beer bitterness and astringency[1]. Among them, its oxidized oligomers with the epicatechin in the upper position, which comes exclusively from hops, are suspected to be involved in colloidal instability while monomer quinones are responsible of colour[2] and polyfunctional thiol scavenging[3]. The aim of the present work was to investigate flavan-3-ols in hops and in Belgian dryhopped beers (A–U), before and after aging.
- Affiliations
Citations
Silva Guimarães Ferreira, C. A. (2019). Which hop variety for a better flavour and colloidal stability ofdry-hopped beers: evidence of the key-role of minor flavan-3-ols. 37th Congress of the European Brewery Convention (EBC 2019), Anvers, Belgium. https://hdl.handle.net/2078.5/120588