Analytical characterization of natural polymers during mashing processes and its influence on the palate fullness of beer

The use of AF4/MALS/RI allowed the determination of the influence of the range of the molecular weight distribution of beer components on the palate fullness highlighting the contribution of maltodextrins. The data obtained confirmed that molecular weight distributions and size distributions of beer components are modified by technological parameters during brewing influencing the palate fullness of the produced beer. Macromolecular characterization of beer components would facilitate adaptation of technological processes to produce beers with distinct palate fullness.