13,594
edits
Changes
no edit summary
====Phenolic Monomers====
[[File:Aging phenols.JPG|thumb|300px|[https://www.ncbi.nlm.nih.gov/pubmed/25174984 Fate of volatile phenol in bottles of Belgian specialty beerover 14 months (Scholtes et al. '''BL1''' = unfiltered, bottle conditioned blond. '''BL2''' = organic version of BL1. '''BL3''' = POF+ Belgian blond that was centrifuged and flash pasteurized. '''BL4''' = POF+ Belgian blond that was unfiltered, bottle conditioned, and flash pasteurized. '''AM1''' = amber Belgain with caramel malt (filtered2014). '''BR1''' <ref name= brown Belgian with POF+ yeast, light filtration, bottle conditioned. '''TR1''' = Belgian blond bottle conditioned with ''Brettanomyces'' (probably Orval)"Scholtes_2014" />.]]]
Phenolic monomers include phenolic acids ([https://en.wikipedia.org/wiki/Hydroxycinnamic_acid also known as "hydroxycinnamic acids"]), [https://en.wikipedia.org/wiki/Flavonols flavonols], and [[Brettanomyces#Phenol_Production|volatile phenols]] (4-vinylphenol, 4-vinylguaiacol, 4-vinylcatechol, and their ethyl derivatives) <ref name="Iyuke_2008">[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2008.tb00773.x/full The Effect of Hydroxycinnamic Acids and Volatile Phenols on Beer Quality. S. E. Iyuke, E. M. Madigoe, and R. Maponya. 2008.]</ref>.