THE INTRINSIC INFLUENCE OF CATECHINS AND PROCYANIDINS ON BEER HAZE FORMATION

被引：15

作者：

DELCOUR, JA ^{[1
]}

SCHOETERS, MM ^{[1
]}

MEYSMAN, EW ^{[1
]}

DONDEYNE, P ^{[1
]}

MOERMAN, E ^{[1
]}

机构：

[1] TECH & WETENSCHAPPELIJK CENTRUM BROUWERIJ & MOUTERIJ & AANVERWANTE NIJVERHEDEN,B-1700 ASSE,BELGIUM

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1984年 / 90卷 / 06期

关键词：

D O I：

10.1002/j.2050-0416.1984.tb04293.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：381 / 384

页数：4

共 28 条

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[2]

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[4] THE REACTIONS BETWEEN POLYPHENOLS AND ALDEHYDES AND THE INFLUENCE OF ACETALDEHYDE ON HAZE FORMATION IN BEER [J].

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DONDEYNE, P ;

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[5] SYNTHESIS OF CONDENSED TANNINS .9. THE CONDENSATION SEQUENCE OF LEUCOCYANIDIN WITH (+)-CATECHIN AND WITH THE RESULTANT PROCYANIDINS [J].

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[6] FLAVOR AND HAZE STABILITY DIFFERENCES IN UNHOPPED AND HOPPED ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE AND WITH REGULAR MALT [J].

DELCOUR, JA ;

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DONDEYNE, P ;

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MOERMAN, E .

JOURNAL OF THE INSTITUTE OF BREWING, 1984, 90 (02) :67-72

[7] EFFECT OF VARIOUS POLYPHENOLS ON RATE OF HAZE FORMATION IN BEER [J].

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[8]

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[9]

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[10]

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