Physiological significance of polyphenols and hop bitters in beer
The physiological significance of phenolic substances and hop bitter substances has been the subject of in-depth investigations, and a great many new facts have emerged in the last five years. This contribution provides an overview of the current state of knowledge.
The term polyphenols refers to substances which are made up of phenol derivatives. They primarily include phenolic acids and monomeric and oligomeric flavanols. In terms of volatility, phenolic substances in beer can be subdivided into monomeric monophenols, monomeric polyphenols and polymeric polyphenols.
In the order of 153 mg of polyphenols are present in one litre of German Pilsener lager. Plants use them, inter alia, as deterrents against plant pests, as growth regulators and as colourings.
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