Abstract
The effect of the addition of a range of monomeric, dimeric and polymeric polyphenols to beer on the rate of haze formation has been examined. Monomeric polyphenols had no significant effect on haze formation. The addition to beer of dimeric or polymeric polyphenols caused a large increase in the rate of haze formation. 1974 The Institute of Brewing & Distilling
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APA
Eastmond, R., & Gardner, R. J. (1974). EFFECT OF VARIOUS POLYPHENOLS ON THE RATE OF HAZE FORMATION IN BEER. Journal of the Institute of Brewing, 80(2), 192–200. https://doi.org/10.1002/j.2050-0416.1974.tb03603.x
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