The proanthocyanidin profile in beer and its raw materials

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F15%3A%230001105" target="_blank" >RIV/60193697:_____/15:#0001105 - isvavai.cz</a>
Result on the web
<a href="http://www.kvasnyprumysl.cz/en/journal/2015/10-11/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2015/10-11/</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The proanthocyanidin profile in beer and its raw materials
Original language description
The presence of proanthocyanidins, substances belonging to the general group of polyphenols in beer is generally rather undesirable due to their tendency to form complexes with proteins, and thereby degrade the colloidal stability of beer. On the other hand, these substances are useful because of their ability to bind free radicals and thereby improve sensory stability of beer. The knowledge of the profile of the proanthocyanidins in beer and raw materials and their individual behavior during the entire technological process could help to address the challenges associated with improving the sensory and colloidal stability of beer. Therefore, we have developed a novel method for determination of proanthocyanidins by liquid chromatography with high resolution mass detection. The method was used to monitor changes in the profile of selected proanthocyanidins during the brewing process and consequently to verify the specificity profile of proanthocyanidins for given variety of Czech hops.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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