Along with the bitter substances and aroma compounds, polyphenols are the third group of substances which are of substantial importance in hops. Polyphenols are generally considered to make three major contributions to beer: they are involved in the formation of colloidal haze; however, they also contribute to the flavor and mouthfeel and positively influence the flavor stability of beer through their antioxidant potential.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The polyphenols are extracted from the hops using hot water. In an alkaline environment, they form a red pigment with iron (III) ions, which is measured spectrophotometrically at 600 nm.