CONTENTS OF SIMPLE, POLYMERIC AND COMPLEXED FLAVANOLS IN WORTS AND BEERS AND THEIR RELATIONSHIP TO HAZE FORMATION

Abstract

The highest concentrations of complexed and polymeric flavanols were found in the early runnings from a small-scale mash tun. Formation of break during and after boiling was accompanied by the removal of flavanols from solution, especially the complexed and polymeric fractions. Variations in boiling procedure affected the amount of break formed, the amount of residual soluble flavanols and the colloidal stability of the resultant worts. Colloidal stability in beer was influenced by the contents of simple flavanols and the availability of air during storage. Dimeric and trimeric flavanols seemed especially susceptible to oxidation which implied an important role in haze formation. Flavanols found in commercial beers were mainly monomeric and complexed forms.