For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti‐ or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat‐induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high‐performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.

中文翻译：

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啤酒中的酚类物质：结构多样性，反应潜力以及与酿造过程和啤酒质量的相关性

在过去的100年中，多酚研究在酿造科学中发挥了核心作用。酚类物质包括由1个酚基组成的简单化合物，以及单体和低聚类黄酮化合物。作为潜在的抗氧化剂或促氧化剂，调味剂前体，调味剂以及与其他啤酒成分的相互作用伙伴，它们会影响啤酒的重要品质特性：风味，颜色，胶体和风味稳定性。多酚的反应势由其基本化学结构，羟基化和取代方式以及聚合度定义。啤酒中酚类物质的定量和定性特征取决于原料的选择。在麦芽和酿造过程中，酚类化合物在提取或酶促释放时会发生变化，会发生热诱导的化学反应，或者被热和冷的碎屑，酵母细胞和稳定剂沉淀或吸附。这篇综述介绍了啤酒和酿造原料中酚类化合物的组成的当前知识状态，并特别关注了从整个麦芽和酿造过程到最终啤酒的原料的命运。由于采用了高性能的分析技术，因此对酚类物质基团的结构和功能有了新的见解，迄今鲜为人知。本文提供了有关酚类物质与其他啤酒成分相互作用从而影响质量参数的潜力的重要信息和最新研究。讨论了决定酚类物质反应电位的结构特征。