The Proanthocyanidin Profile in Beer and Its Raw Materials
The presence of proanthocyanidins, substances belonging to the general group of polyphenols in beer is generally rather undesirable due to their tendency to form complexes with proteins, and thereby degrade the colloidal stability of beer. On the other hand, these substances are useful because of th...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2015-11-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/152 |