Impact of hop polyphenols and antioxidant properties of wort on formation of carbonyl compounds during boiling process and storage of beer

摘要

A clear evidence of impact of hop polyphenols and antioxidant properties of wort on the formation of carbonyl compounds during boiling process as well as during storage of beer was discovered. Data collected by both methods for determination of antioxidant properties (ABTS and DPPH) correlate well (correlation coefficient = 0.8988). Brews prepared with a reduced content of hop polyphenols showed higher increment of carbonyl compounds content during wort boiling and beer storage in comparison with brews prepared with a higher content of hop polyphenols.