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Beer phenols issued from malt and hop can contribute directly to several characteristics of beer, mainly flavor, astringency, haze, body, and fullness. Some phenolic structures can also impart very interesting health properties. Yet phenolic structures also evolve through storage. Low-molecular-weight phenols like 4-vinylsyringol can impart off-flavors in aged beer, while oxidized flavonoids strongly influence astringency, haze, and color. The instability of stilbenes, prenylchalcones, anddoi:10.1007/978-3-642-22144-6_78 fatcat:bmg7d2jpkrbvbgvtsdqw77amti