Flavanoids were separated from a commercial Belgian beer by adsorption on Sephadex LH-20 and desorption from this gel with an acetone-water mixture (60%). The resulting desorbates were analyzed by reversed-phase gradient elution high-performance liquid chromatography. The results clearly indicate that beer contains trimeric and higher oligomeric proanthocyanidins. These polyphenols are not only important for the colloidal stability of a beer, but also for its flavour.
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Delcour et al. (1981) studied this question.
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