Abstract
An earlier suggestion that both hop tannins and malt tannins participate in the formation of beer hazes is confirmed by the results of experimental brewings, using malt from which the husks had been removed as the basic raw material, together with additions to the wort of fractions of malt-husk tannin together with hops or isohumulone. With regard to haze development, it was shown that under certain conditions the most active tannin fraction is one derived from malt husk and containing leucoanthocyanins (anthocyanogens) related to the anthocyanidins, cyanidin and delphinidin. Under other conditions, e.g. using higher hopping rates, the corresponding compounds of hops played a greater part. Anthocyanogens were found in various hazes isolated from British beers, especially in chill hazes. Further observations, based on the results of fractionating proteintannin compounds in beer, bear out earlier indications that the effective anthocyanogens are possibly present in beer in bound form.
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