A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles

• Type: Another Publication in an International Scientific Journal
• Date: 2022

Authors

Carvalho, DO (Author) Other; Luis F Guido (Author) FCUP

Journal

Title: Food Chemistry

Vol. 372

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 15 Citations

Scopus - 15 Citations

Other information

Authenticus ID: P-00V-HAN

DOI: 10.1016/j.foodchem.2021.131093

Abstract (EN): This review provides an overview on the influence of malting and brewing on the overall phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley malt and can be found in free and bound forms, in concentrations up to 50% lower comparing to sweet wort. The use of roasted malts, in combination with proper milling and high mashing temperatures at low pH can lead to a release of bound phenolic forms and increased extraction. New technological strategies such as special yeasts, manipulation of enzymatic activity and dry-hopping may be relevant to improve the phenolic profile of beer and attain phenolic levels with benefits both for beer stability and consumer's health. As the content of free ferulic acid in beer only accounts up to approximately 15% of total content, further studies should put emphasis on its bound forms in different beer styles and non-alcoholic beers.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14