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

Carvalho, Daniel O. ; Guido, Luís F.

Food chemistry, 2022-03, Vol.372, p.131093-131093, Article 131093 [Periódico revisado por pares]

Elsevier Ltd

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  • Título:
    A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles
  • Autor: Carvalho, Daniel O. ; Guido, Luís F.
  • Assuntos: Barley ; Beer ; Brewing ; Malt ; Phenolic compounds ; Xanthohumol
  • É parte de: Food chemistry, 2022-03, Vol.372, p.131093-131093, Article 131093
  • Notas: ObjectType-Article-2
    SourceType-Scholarly Journals-1
    ObjectType-Feature-3
    content type line 23
    ObjectType-Review-1
  • Descrição: •Bound phenolics are released during malting, leading to an increase of free phenolics.•Wort phenolics content increases during mashing and hopping stages.•Wort boiling and brewing cold stages are responsible for significant phenolic losses.•Dry-hopping is a good strategy to improve phenolic profile and content in beer.•Black beers tend to exhibit up to 3-fold higher phenolic levels. 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.
  • Editor: Elsevier Ltd
  • Idioma: Inglês
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