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