tannins prodelphinidins B3 B9 C2 Tryptophol tyrosol phenylethanol alcoholic fermentation congeners Saccharomyces cerevisiae fermentation malt alcohol ethanol
Barley, in the form of malt, brings the condensed tannins prodelphinidins B3, B9 and C2 into beer. Tryptophol, tyrosol, and phenylethanol are aromatic higher alcohols found in beer as secondary products of alcoholic fermentation (products also known as congeners) by Saccharomyces cerevisiae.
