Why Oxidation Should Be Still More Feared in NABLABs: Fate of Polyphenols and Bitter Compounds

Why Oxidation Should Be Still More Feared in NABLABs: Fate of Polyphenols and Bitter Compounds

Nowadays, non-alcoholic (NAB) and low-alcoholic beers (LAB) still significantly suffer from staling defects when fresh, partially due to absence of ethanol as antioxidant. In the current work, the fate of flavan-3-ols (monomers, dimers, and trimers) and bitter compounds (isohumulones, humulinones, e...

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Bibliographic Details
Main Authors: Margaux Simon, Sonia Collin
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Beverages
Subjects:
NABLABs
flavan-3-ols
isohumulones
oxidation
color
chill haze
Online Access:https://www.mdpi.com/2306-5710/8/4/61

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