ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Beer-35: Total Polyphenols (International Method)

ASBC Methods of Analysis

Beer

Beer-35
Total Polyphenols (International Method)

VIEW METHOD

Summary
Polyphenols, which predominantly originate in malted barley and hops, are implicated in the complex phenomena of beer oxidation and haze formation. In this method, the polyphenols are reacted with ferric iron in alkaline solution, and the red color produced is measured.