Colloidal stability of beer

Leiper, Kenneth A.; Miedl, Michaela

doi:10.1016/b978-0-12-669201-3.00004-x

Cited by 24 publications

(39 citation statements)

References 83 publications

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“…Several researchers attempted to achieve the total stabilization of beer in a single operation by adding gallotannin (Mussche and de Pauw 1999) or agarose (Jany and Katzke 2002;Taylor and others 2006) instead of PVPP. In this way, it would have been possible to avoid the high investment costs for the PVPP regeneration process, chill-haze particle disassociation by performing beer filtration at 0 to 2°C (Leiper and Miedl 2009), and reduction in the natural antioxidant potential of stabilized beer (Lopez and Edens 2005).…”

Section: Food Engineering Materials Science and Nanotechnologymentioning

confidence: 99%

Towards a Kieselguhr‐ and PVPP‐Free Clarification and Stabilization Process of Rough Beer at Room‐Temperature Conditions

Cimini

Moresi

2017

Journal of Food Science

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In this work, the main constraint (that is, beer chilling and chill haze removing) of the current beer conditioning techniques using Kieselguhr filtration and Polyvinylpolypyrrolidone (PVPP) treatment was overcome by developing a novel higher-throughput conditioning process, operating at room temperatures with no use of filter aids. The effect of filtration temperature (T F ) in the range of 0 to 40°C on the hydraulic permeability of ceramic hollow-fiber (HF) membranes with nominal pore size of 0.2 to 1.4 μm, as well as on their limiting permeation flux (J * ) when feeding precentrifuged rough beer, was preliminarily assessed. When using the 1.4-μm HF membrane operating at T F ࣙ 20°C, it was possible to enhance the average permeation flux at values (676 to 1844 L/m 2 /h), noticeably higher than those (250 to 500 L/m 2 /h) characteristics of conventional powder filtration. Despite its acceptable permanent haze, the resulting beer permeate still exhibited colloidal instability. By resorting to the commercial enzyme preparation Brewers Clarex R before beer clarification, it was possible to significantly improve its colloidal stability as measured using a number of European Brewing Convention forcing tests, especially with respect to that of precentrifuged rough beer by itself. By combining the above enzymatic treatment with membrane clarification at 30°C across the ceramic 1.4-μm HF membrane module, it was possible to limit the haze development due to chilling, sensitive proteins, and alcohol addition to as low as 0.78, 4.1, and 4.0 EBC-U, respectively, the enzymatic treatment being by far more effective than that using PVPP.Keywords: Brewers Clarex R and PVPP, ceramic hollow-fiber membranes, colloidal stability forcing tests, filtration temperature, limiting permeate flux, membrane porosity Practical Application: A novel Kieselguhr-and PVPP-free rough beer conditioning process at room temperatures was set up. By submitting precentrifuged rough beer to commercial preparation Brewers Clarex R and then to membrane clarification at 30°C across a ceramic 1.4-μm hollow-fiber membrane module, it was possible to obtain a clear and stable beer with a throughput (1306 ± 72 L/m 2 /h) by far higher than that (250 to 500 L/m 2 /h) characterizing the current powder filters. The haze development due to chilling, sensitive proteins, and alcohol adding was by far lower than that observed when microfiltering PVPP-pretreated rough beer.

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Section: Food Engineering Materials Science and Nanotechnologymentioning

confidence: 99%

Towards a Kieselguhr‐ and PVPP‐Free Clarification and Stabilization Process of Rough Beer at Room‐Temperature Conditions

Cimini

Moresi

2017

Journal of Food Science

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“…Beta-glukany se při nižší koloidní stabilitě piva mohou podílet na tvorbě zákalů (Leiper a Miedl, 2008). Wang et al (2004) nalezl statisticky významný vztah mezi obsahem beta-glukanů v zrnu a obsahem beta glukanů ve sladu i viskozitou sladiny, je tedy důležité sledovat obsah beta-glukanů ve sladovnické surovině, tedy v zrnu ječmene.…”

Section: ■ ■ 3 Arabinoxylanyunclassified

“…Beta-glucans, at lower beer colloid stability, can be engaged in haze formation (Leiper and Miedl, 2008). Wang et al (2004) found statistically significant relationship between beta-glucan content in grain and beta glucan content in malt and wort viscosity, this suggests that monitoring of beta-glucan content in the malting raw material -barley grain is very important.…”

Section: ■ ■ 4 Beta-glucansmentioning

confidence: 99%

Barley grain non-starch polysaccharides with malting and nutritional significance.

Macháň¹,

Ehrenbergerová²,

Cerkal³

2014

Kvasny Prum

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258Kvasny prum. 60 / 2014 (10) Sladovnicky a dieteticky významné neškrobové polysacharidy zrna ječmeneKlíčová slova: arabinoxylany, beta-glukany, ječmen jarní ■ ■ 1 ÚVOD Ječmen setý (Hordeum vulgare L.) je na našem území tradiční zemědělskou plodinou, jež zde byla pěstována již tisíce let před naším letopočtem (Ullrich, 2010). V současnosti je ječmen setý s obě-ma formami (jarní a ozimou) naší druhou nejpěstovanější obilninou. Historicky byla většina produkce ječmene jarního v České republice využívána ke krmení hospodářských zvířat, v posledních letech však můžeme pozorovat trend kontinuálního snižování spotřeby ječmene pro krmení hospodářských zvířat, což je dáno snižováním stavů hospodářských zvířat (zejména prasat a drůbeže) chovaných v České republice. V roce 2013 převažovala spotřeba ječmene pro potravinářské využití nad množstvím určeným ke zkrmování (Kůst a Potměšilová, 2013). Pro každý způsob využití produkce ječmene je požadováno zrno vyhovující specifickým parametrům. Mezi důležité parametry z tohoto pohledu patří i obsah neškrobových polysacharidů -zejména arabinoxylanů a beta-glukanů. V pivovarském průmy-slu představují neškrobové polysacharidy nežádoucí látky (Kosař et al., 2000). Na druhou stranu ječné neškrobové polysacharidy jsou ve Sladovnicky a dieteticky významné neškrobové polysacharidy zrna ječmene Barley Grain Non-starch Polysaccharides with Malting and Nutritional SignificancePavel MACHÁŇ, Jaroslava EHRENBERGEROVÁ, Radim CERKAL Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno / Mendel University in Brno, Zemědělská 1, CZ-613 00 Brno e-mail: xmachan1@node.mendelu.czRecenzovaný článek / Reviewed paper Macháň, P. -Ehrenbergerová, J. -Cerkal, R.: Sladovnicky a dieteticky významné neškrobové polysacharidy zrna ječmene. Kvasny Prum. 60, 2014, č. 10, s. 258-265 Neškrobové polysacharidy (NSP) tvořící hlavní část buněčných stěn zrna ječmene (arabinoxylany a beta-glukany) představují limitující faktor pro využití produkce ječmene. Arabinoxylany jsou tvořeny (1→4)-ß-D-xylanopyrosylovými jednotkami substituovanými a-L-arabinofuranózou. Arabinoxylany jsou esterifikovány kyselinou ferulovou. Beta-glukany jsou tvořeny ß-(1→3),(1→4)-D-glukany, přičemž glukosidická ß-(1→4) se vyskytuje přibližně ze 70 %, vazba ß-(1→3) pak ze zbývajících 30 %. Koncentrace NSP v zrnu ječmene je ovlivněna zejména genotypem, pěstebním prostředím a intenzitou ošetření porostů. V procesu vaření piva mohou NSP způsobovat technologické i ekonomické problémy. Jejich obsah je však možno v průběhu výroby piva snížit přídavkem příslušných hydrolytických enzymů. NSP tvoří však také hodnotnou složku potravní vlákniny, jež pomáhá snižovat hladinu LDL cholesterolu a hladinu glukózy v krvi, inzulinovou odezvu po jídle, tělesnou hmotnost, krevní tlak, riziko srdeční choroby i rakoviny tlustého střeva a zároveň zmírňuje průběh diabetu II. typu. Jako prebiotikum tvoří nevhodné prostředí pro růst patogenních rodů bakterií. Na základě vědeckých posudků vydala Evropská Komise nařízení č. 1048/2012, ve kterém schvaluje zdravotní tvrzení ...

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“…In contrast, beer haze or colloidal stability is now commonly achieved by brewers by the use of silica gel, tannic acid, papain or PVPP 21 . PVPP binds haze promoting polyphenols, while silica, tannic acid and papain (protease) seek to remove haze active proteins from the beer.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Hop-α-Acids and Proline-Specific Endoprotease (PSEP) Treatments on the Foam Quality of Beer

Evans¹,

Finn²,

Robinson³

et al. 2011

Journal of the Institute of Brewing

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Influences on foam stability and cling were compared by brewing trials investigating beer hopping rate, hopping type and modification of beer protein composition by the inclusion of a proline specific protease (PSEP). The comparison of the NIBEM, Rudin and lacing foam assessment methods with the level of hopping demonstrated the superiority of hydrogenated hop α-acids with respect to foam stability and particularly lacing. In addition, the NIBEM and Rudin foam analysis tests appear to respond relatively similarly with respect to hopping rate and hop type, with the NIBEM being somewhat more responsive in terms of foam stability measurments. The PSEP trials suggested that protein composition may only have a subtle effect on foam stability. Although more specific to haze active proteins, PSEP treatment in the small and pilot scale trials generally, but not always, resulted in a minor reduction in foam stability. This effect was not observed in 20 hL pilot and industrial scale beer productions. It was verified that both NIBEM and Rudin were positively influenced by increased levels of foam positive proteins. Although both foam tests were responsive to hopping rate and type, it is suggested that the Rudin foam test is somewhat biased towards foam positive proteins, particularly albuminous foam positive proteins (LTP1 and protein Z4), while in comparison the NIBEM foam test appears somewhat biased towards hordein foam positive proteins.

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Colloidal stability of beer

Cited by 24 publications

References 83 publications

Towards a Kieselguhr‐ and PVPP‐Free Clarification and Stabilization Process of Rough Beer at Room‐Temperature Conditions

Towards a Kieselguhr‐ and PVPP‐Free Clarification and Stabilization Process of Rough Beer at Room‐Temperature Conditions

Barley grain non-starch polysaccharides with malting and nutritional significance.

The Effects of Hop-α-Acids and Proline-Specific Endoprotease (PSEP) Treatments on the Foam Quality of Beer

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