Alkaline Steeping and the Stability of Beer

Dadic, Miroslav; Gheluwe, J. E. A. Van; Valyi, Z.

doi:10.1002/j.2050-0416.1976.tb03769.x

Cited by 9 publications

(6 citation statements)

References 11 publications

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“…in varieties of winter barley. The behaviour of specific flavonoids is more important than the absolute level of polyphenols (Dadic et al 1976). A few years (Psota & Kosař 2002): 1 = no malting quality and 9 = best malting quality ago, in the Czech Republic (Prokeš & Špunarová 1996) and abroad (Erdal 1995) barley varieties with low anthocyanogen contents were bred.…”

Section: Resultsmentioning

confidence: 99%

The effect of the barley variety, location and year crop on the haze of congress wort

Psota¹,

Skulilová²,

Hartmann³

2009

Czech J. Food Sci.

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The study set consisted of eleven barley (<i>Hordeum vulgare</i> L.) varieties grown at four different locations for a three-year period. The malting characteristics were determined in all samples. The results obtained using the traditional visual evaluation of wort clarity were compared with those obtained nephelometerically. The results indicate a considerable effect of a variety on the wort haze (30–40%). The effect of location on the wort haze varied from 13–22%, the effect of year was small. The level of wort haze or wort clarity split the set of the varieties under study to clearly distinguishable groups. The worts from the varieties Annabell and Nordus inclined to form wort haze. Statistically significant or highly significant correlation was found between the wort haze and clarity and the relative extract at 45°C, diastatic power, final apparent attenuation, and saccharification time. The relationship between the wort haze or clarity and other technological parameters was not statistically significant in most cases. The correlation coefficient between the haze at 15° or 90° (nephelometric method) and wort clarity (visual method) was 0.89. The nephelometric determination of wort haze completely replaces the traditional subjective evaluation of wort clarity. Keywords:

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Section: Resultsmentioning

confidence: 99%

The effect of the barley variety, location and year crop on the haze of congress wort

Psota¹,

Skulilová²,

Hartmann³

2009

Czech J. Food Sci.

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“…Thus, at the analytical level of 1 g/60 ml beer, AT adsorbed 224.1 mg/L of beer tanninogens; nylon 66 at 6 g/60 ml of beer adsorbed 286.4 mg/L; and polyamide Woelm 400 at 5 g/60 ml of beer adsorbed 287.1 mg/ L of tanninogens. The increased AT to beer ratios did not increase the amounts of tanninogens adsorbed from the beer, thus showing again a higher selectivity of AT for beer polyphenols in comparison with other polyamides (17,21,23). However, nylon 66 (or polyamide Woelm 400) should be used when total tanninogens are determined.…”

Section: A Brief Historymentioning

confidence: 88%

“…There are three general groups of additive measures (22). In the first, an effort is made to reduce the oxygen (air) level in beer by using oxygen scavengers or antioxidants, such as ascorbic or isoascorbic acids, sodium tetrathionate, and glucose oxidase.…”

Section: Measures During Brewingmentioning

confidence: 99%

The Use of Polyclar AT (PVPP) in Brewing

Dadic

Lavallee

1983

Journal of the American Society of Brewing Chemists

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COLLOIDAL AND FLAVOR STABILITIES OF BEER Colloidal (physical) instability of beer is caused by formation of hazes, basically through polyphenol-protein interactions. The interdependence of colloidal and flavor stabilities and the particular role of polyphenols in beer has been recognized (19). The processing conditions that give a built-in resistance to oxidation changes prolong the overall shelf life of beer. Demands for longer shelf life have been placed on brewers by today's trading conditions as part of a common trend in food and beverage industries. Bottled and canned beer may now be shipped to slow trade outlets or foreign markets. A six-month shelf life of beer thus becomes a requirement, and some brewers even strive for a year or more. Mass production and technological innovations have compounded the problem of beer instability. The trend toward lighter and paler beers, particularly in the United States, has rendered the colloidal and flavor stabilities the most important features of beer quality, in addition to the beer flavor itself. The problem of beer instability may be approached at three different stages; before, during, or after the brewing process (19). Measures Before Brewing Measures before brewing include selecting barley malts with low tanninogen contents (20), alkali steeping of barley (24), and barley abrasion to remove husk polyphenols. Barley abrasion was originally intended to accelerate the absorption of water and gibberellic acid.

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“…Downstream, sensitive protein can be removed by silica preparations 96 , tannic acid 105 , papain 42 and prolyl endoproteinase 91 . Reduced input of haze-promoting polyphenols can be achieved by the use of low proanthocyanidin barleys 117 , alkaline steeping of grain 38 or even dehusked grain 73 . Hop extracts are devoid of polyphenols 64 .…”

Section: Enhancing the Colloidal Shelf Life Of Beermentioning

confidence: 99%