Beer phenols are chemical compounds, similar in structure to alcohols, that are generated by yeast during fermentation. In certain styles of beer, such as Bavarian hefeweizens and wit beers, phenol flavors such as bubblegum, banana and clove are considered desirable; but in other styles they are considered to be an off flavor or flaw. Causes of unwanted phenols include wild yeast or bacteria, chlorine, and excess sanitizer.
Tag: phenols
Astringent flavors or astringency is associated with a dry or puckering mouthfeel caused by tannins and oxidized phenols. The tannins, which are a type of polyphenol, bind the salivary proteins and create a dry sensation in the mouth. A few examples of astringent flavors include acacia, sage, and distilled vinegar.
Recent Comments