This study investigated the effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Industrial lager beers were produced solely from barley malt or from barley malt with adjuncts (corn grist and starch syrup or unmalted barley). Various stabilization aids were also used (silica gel, PVPP, proline-specific endoprotease, carrageenan). Predictive shelf-life tests were conducted. We analyzed the content of compounds (proteins and polyphenols) generally related to beer colloidal stability. The results show that the haze-forming potential of the beer during storage can be evaluated based on the coagulable nitrogen content (high molecular weight proteins), rather than the total nitrogen content and polyphenol content. A very strong and statistically significant negative correlation was observed between the concentration of coagulable nitrogen and beer colloidal stability. When brewing was conducted with 49% barley raw material and exogenous proteases, especially proline-specific endoprotease, the coagulable nitrogen content fell and beer colloidal stability improved. The use of corn grist and starch syrup as up to 40% of the total grist resulted in a 30% longer physical shelf life compared to the all-malt beer.
The pale Pilsener-style lager beers produced on a massive and craft scale were taken to analyse their basic physicochemical properties (alcohol content, pH, haze, real degree of fermentation) and volatile compounds profiles. The research was carried out using a beer analyser equipment and a headspace gas chromatography-mass spectrometry method (HS/GC-MS). The findings showed that in terms of physicochemical and flavour attributes, the quality of craft beers differed to a higher degree from the standard Pilsener beer quality than in the case of industrial beers.
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