Phenolics and related substances in alcohol-free beers |
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Authors: | B Bartolomé A Peña-Neira C Gómez-Cordovés |
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Affiliation: | (1) Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, E-28006 Madrid, Spain e-mail: bartolome@ifi.csic.es, ES |
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Abstract: | The present study examines and compares the phenolic compositions of several commercially available alcohol-free and standard
beers. In general, the values for the contents of the phenolic components in the alcohol-free beers are lower than the values
for the standard beers; this is attributable to differences in the duration of fermentation and the yeast strains employed
in brewing alcohol-free beers (e.g., the case of tyrosol) and to losses brought about by the dealcoholization processes employed
(e.g., p-coumaric acid, caffeic acid, vanillic acid, etc.). The values for the other low-molecular-weight compounds considered, such
as 5-(hydroxymethyl)furfural and tryptophol, are also lower in the alcohol-free than in the standard beers.
Received: 16 July 1999 |
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Keywords: | Beer Alcohol-free beer Phenolic compounds 5-(Hydroxymethyl)furfural Tryptophol |
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