Phenolic compounds originate in malt and hops. The amount of these compounds present in the finished beer is largely dependent on the technology and equipment used to brew the beer. The structure and size of the molecules determines to what extent they affect the various attributes of the finished beer, such as color, flavor, flavor stability, foam as well as chemical-physical stability. Under less than optimal conditions, for instance given a high concentration of compounds with a proclivity for polymerization, condensation or the presence of air (oxygen), the resultant compounds with the ability to precipitate proteins, possess an undesirable flavor.
The anthocyanogens are phenolic compounds, which, in the presence of hot hydrochloric acid, are transformed into red-colored anthocyanidins. The amount and degree of condensation and/or polymerization of these compounds influences the formation of colloidal turbidity in beer. Processes using PVPP for purposes of stabilization to restrict the formation of colloidal turbidity caused by these compounds correlates with a reduction in the anthocyanogen content of the beer.
This method is suitable for wort, beer and other beverages.
Anthocyanogens adsorb onto polyamide, and this adsorbate is dissolved in butanol hydrochloric acid and heated, causing a red color to develop, which is then measured spectrophotometrically.