HVG Germany: Hopfen

 

 

The Polyphenols

Depending on how the hops are dosed and the brewery technology between 0% and 30% of the polyphenols in the wort originate from the hops. The umbrella term polyphenols encompasses a huge number of components of which more than 100 different ones can be determined analytically in hops.

Substance group
Hydroxy benzoic acids
Hydroxy cinnamic acids
Proanthycyanidins
Flavanols
Flavanols
Quercetin flavonoids
Campherol flavonoids
Prenyl flavonoids
Contents (mg/100g)
1–10
100–450
100–600
30–200
1–10
50–250
50–300
100–1000

Dr. Adrian Forster: ""Nowadays polyphenols from barley malt or hops are regarded as troublesome by many brewers as certain groups of polyphenols encourage the formation of irreversible turbidity in the bottled beer. In order to achieve a high physical stability either the dosage of polyphenols is reduced or the polyphenols are reduced in filtration through a PVPP treatment.

However this is opposed to an interesting development: Concentrated efforts are being made in food and plant research to find natural antioxidants e.g. in herbs, tea or seeds. The effect of these antioxidants which often have a polyphenolic character can be seen in different directions. They can protect food e.g. fats from their taste being affected too quickly by oxygen. Beyond that it is assumed that they act as radical scavengers in the human body thus exerting an anticarcinogenic effect. Examples of this are rosemary, tea especially green tea, or red wine. Now hops are plants with comparatively high contents of polyphenols (4 - 6 weight %), which raises the question whether and how this substance group can be specifically utilized."