PHENOLIC COMPONENTS OF BREWING MATERIALS AND THEIR RELATION TO NON-BIOLOGICAL HAZES

Abstract

Extraction of phenolic materials from the grist during mashing and the subsequent fate of phenolic compounds in the various brewing procedures has been followed quantitatively by utilizing their reaction with diazotized p-amino benzoic acid to yield coloured products. A semi-automatic procedure has been developed. The extraction pattern for phenolic compounds from the grist resembled that found for sugars but the extraction maximum occurred earlier. In the strong worts, much of the phenolic material was either polymerized or bound to protein, but in the weak worts most of the phenol present was dialysable. An examination of the worts has been made using gel-filtration on columns of cross-linked dextran.