Research progress on polyphenolic compounds in beer

  • SHAO Shuping ,
  • YANG Zhaoxia ,
  • WANG Jianfeng ,
  • LI Mei ,
  • DIAO Wenchao ,
  • YIN Hua
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  • (State Key Laboratory of Beer Biological Fennentation Engineering, Tsingtao Brewery Co., Ltd., Qingdao 266104, China)

Received date: 2025-04-01

  Revised date: 2025-05-21

  Online published: 2026-03-18

Abstract

Polyphenolic compounds, as plant-sourced functional secondary metabolites, have been extensively studied due to their structural complexity and functional diversity.This review systematically categorizes the structural classification of polyphenols and elucidates their structure-activity relationships in antioxidant mechanisms.Focusing on beer as a model system, it highlights the source characteristics of raw materials and functional properties of polyphenols.A content database of polyphenols in raw materials such as malt and hops and in the final product is established, and the bioactivity thresholds of typical polyphenol monomer components are revealed.By summarizing the variation laws of polyphenols throughout the brewing process, the regulatory mechanisms of key processes like malting, mashing, fermentation, and filtration on the polyphenol composition are analyzed.This review not only deepens the systematic understanding of the structure-source-function of beer polyphenols, but al so provides a theoretical basis for optimizing the beer brewing process and improving beer product quality.It has important guiding value for the development of function-oriented beer products.

Cite this article

SHAO Shuping , YANG Zhaoxia , WANG Jianfeng , LI Mei , DIAO Wenchao , YIN Hua . Research progress on polyphenolic compounds in beer[J]. Food and Fermentation Industries, 2026 , 52(2) : 439 -448 . DOI: 10.13995/j.cnki.11-1802/ts.042899

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