“…As an alternative to sample pretreatment, the use of more specific detection with the electrochemical detector was preferred. The amounts of monomeric and dimeric flavanols measured were similar to those reported by others (7,18,26,30,31,32) and the significance of such low concentrations (1-5 mg/L) in beer is in their effects on colloidal stability (2,7,8,17,22,24,35,37,40). Whereas it is certain that such small amounts of dimeric flavanols in beer can considerably increase the rate of chill haze formation, it seems that much larger concentrations of catechins may be required to exert the same destabilizing effect (2,7,8,22,37).…”