STUDIES ON NON-BIOLOGICAL HAZES OF BEERS VI. COMPOSITION OF CHILL HAZES IN BEER WITH PARTICULAR REFERENCE TO POLYPHENOLS*

Abstract

Four representative chill hazes isolated from beers contained, apart from 45–67% of protein, considerable amounts of at least three separate broad groups of polyphenols, including anthocyanogens, methoxylated compounds believed to be related to lignin, and esters containing simple phenolic acids. These findings are discussed in relation to studies on other beer hazes and to the polyphenols of both malt and hops.