USODA FENOLNIH SPOJIN MED PROIZVODNJO PIVA.

The phenolic compounds in beer mostly originate from barley malt, whereas minority is derived from hops. The content of phenolic compounds in the final product depends on the quality and quantity of raw materials and production process. Phenolic compounds have a decisive influence on the physical and sensory stability of beer. At the same time, their sufficient intake, taking into account moderate alcohol consumption, is associated with the prevention of chronic diseases. Researches of recent years are focused mainly on protein - polyphenol interactions, but potential of phenolic compounds as antioxidants shifted interest toward preserving these compounds from the raw materials to the final beer. In general, their content is found to increase significantly during malting and mashing, but decrease markedly during the subsequent fermentation and storage. By selecting the appropriate raw materials and adequate control of technological parameters, the conditions for the release and retention of phenolic antioxidants can be optimized. However, further researches are needed to provide a clear insight into the fate of phenolic compounds during beer production. [ABSTRACT FROM AUTHOR]