How wort boiling process affects flavonoid polyphenols in beer
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F19%3AN0000053" target="_blank" >RIV/60193697:_____/19:N0000053 - isvavai.cz</a>
Result on the web
<a href="http://www.kvasnyprumysl.eu/index.php/kp/article/view/205" target="_blank" >http://www.kvasnyprumysl.eu/index.php/kp/article/view/205</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp2019.65.192" target="_blank" >10.18832/kp2019.65.192</a>
Alternative languages
Result language
angličtina
Original language name
How wort boiling process affects flavonoid polyphenols in beer
Original language description
Beer and brewing raw materials are a source of number of polyphenol substances with potential or proven beneficial biological effects. In pilot brews of Czech pale lager (200 l) the behavior of hop-derived polyphenol substances during wort boiling process in various hopping regimes was studied. Prenylflavonoids, flavonoids and their O-glycosides were determined by liquid chromatography coupled to high resolution mass spectrometry (LC-HR/MS) with sample preparation by the QuEChERS method. The concentration of flavanols (catechin, epicatechin) in hopped wort and beer is dominated by hop raw material, when hopping with aromatic hops rich in polyphenols, 2/3 of the amount in beer is affected by hops. In contrast, the concentration of their mono-O-glucosides in beer does not depend on hopping. Flavonols quercetin, kaempferol and multifidol are found in wort and beer mainly in glycosidic form. The source of all these substances in beer is ex-clusively hops. Conversely, malt is the only source of myricetin and myricetin-O-glucoside in beer. Main part of hop-derived flavonoids is released during wort boiling into wort within 15–30 minutes. Splitting the hop dose or low pressure boiling technology had no significant effect on health-promoting polyphenols. Beer hopped with hops rich in flavonoids contains a relatively high amount of health-promoting polyphenols, while beer hopped with hop extract is very poor in these antioxidants.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
KVASNÝ PRŮMYSL
ISSN
2570-8619
e-ISSN
2570-8619
Volume of the periodical
65
Issue of the periodical within the volume
6
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
9
Pages from-to
192–200
UT code for WoS article
000505933000004
EID of the result in the Scopus database
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