A Discussion of Polyphenols in Beer Physical and Flavour Stability

Generally referred to as polyphenols (PPs), beer flavonoids such as the flavan‐3‐ols and their condensed products, the proantho‐cyanidins, represent a class of readily oxidizable compounds capable of hindering or preventing the oxidation of other molecules present in beer. Flavan‐3‐ol and proanthocyanidin capacity to improve oxidative stability has been well established in other food systems, and thus these antioxidants have recently gained significant consideration as potential beer flavour modifiers and/or stabilizers. The duality of their presence in beer is that PPs complex with proteins in the beer matrix to form temporary and permanent hazes. Undesirable physical instability caused by PP‐protein interactions can be resolved via use of adsorptive resins such as polyvinylpyrrolidine. While there is no doubt that polyphenol removal increases beer shelf stability in terms of haze formation, the impact of polyphenol removal on beer flavour remains unresolved. This review discusses the sources, content and impact of polyphenol presence and removal on beer physical and flavour stability.