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The effect of using polyphenolic extracts during mashing on the colloidal stability of beer

机译：使用多酚萃取物在捣碎过程中使用多酚提取物的效果

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The focal point of this work was to evaluate the effect of using polyphenolic extracts, the byproduct after hop extraction, concerning the colloidal stability and the polyphenolic spectrum of the resulting beers. The polyphenolic extracts used induced slightly improved stability in the force test but also better redox potential during mashing, faster lautering as well as a more differentiated polyphenolic spectrum compared to a reference beer without extract addition. So usage of these by-products during mashing can be regarded as an elegant and economic method to optimise the brewing process in a natural way and to produce beers with higher concentrations of nutritionally valuable phenolic substances.
机译：这项工作的焦点是评估使用多酚提取物，跳跃后的副产物的效果，提取胶体稳定性和所得啤酒的多酚谱。使用的多酚提取物在力测试中略微提高略微提高，但在捣碎过程中还更好的氧化还原电位，与没有提取的参考啤酒相比，更快的雷诺潜力以及更分化的多酚谱。因此，在捣碎期间使用这些副产品可以被视为优雅和经济的方法，以利用自然的方式优化酿造过程，并生产具有更高浓度的营养有价值的酚类物质的啤酒。

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