Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration

Poreda, Aleksander; Zdaniewicz, Marek; Sterczyńska, Monika; Jakubowski, Marek; Puchalski, Czesław

doi:10.17221/92/2015-cjfs

Cited by 11 publications

(7 citation statements)

References 13 publications

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“…The highest turbidity of the CiP solutions was observed with NaOH (F), used in the cleaning of the mash filter (turbidity 201 NTU and solids 17.5 g/L) reflecting the soil in the filter used to remove the solids from the wort prior to boiling . Despite the disassembly of the filter, solids dump and diaphragm rinsing, the soil remained on the filter plates which was removed by CiP.…”

Section: Resultsmentioning

confidence: 99%

Impact of storage at room temperature on the properties of CiP solutions

et al. 2019

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This work reports the analysis of cleaning solutions used in cleaning in place (CiP) and the changes that occur during storage at room temperature. Tests were performed on different solutions used to clean brewhouse vessels and a mash filter in a local brewery. The solutions were collected from CiP tanks after regeneration and were stored for three months in darkness at room temperature. Over time, the physical, chemical and microbiological parameters of the cleaning solutions were analysed. At the end of the study, the solutions were evaluated in terms of surface wetting and cleaning capability. The results showed that storage of the solutions at room temperature contributed to the agglomeration of particulates into larger conglomerates that may contribute to clarification of cleaning solutions by sedimentation. However, other parameters of the stored CiP solutions did not change. © 2019 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 99%

Impact of storage at room temperature on the properties of CiP solutions

et al. 2019

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“…Besides tannin removal, diatomaceous earth is commonly used to filter off excess proteins in the brewing industry by creating hydrogen bonds between the carboxyl groups of proteins and the hydroxyl groups of diatomaceous earth 22 . In this study, the yield of the detannified EtOAc after Celite™ filtration was 77.87% of the original weight.…”

Section: Resultsmentioning

confidence: 85%

Rapid characterisation of xanthine oxidase inhibitors from the flowers of Chrysanthemum morifolium Ramat. Using metabolomics approach

Loh

Chin

Ismail

et al. 2021

Phytochemical Analysis

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Introduction Hyperuricemia is the key risk factor for gout, in which the elevated uric acid is attributed to the oxidation of hypoxanthine and xanthine to uric acid by xanthine oxidase (XO). Adverse effects of the current treatments lead to an urgent need for safer and more effective alternative from natural resources. Objective To compare the metabolite profile of Chrysanthemum morifolium flower fraction with that of its detannified fraction in relation to XO inhibitory activity using a rapid and effective metabolomics approach. Methods Proton nuclear magnetic resonance (1H‐NMR)‐based metabolomics approach coupled with multivariate data analysis was utilised to characterise the XO inhibitors related to the antioxidant properties, total phenolic, and total flavonoid contents of the C. morifolium dried flowers. Results The highest XO inhibitory activity, 1,1‐diphenyl‐2‐picryl hydrazyl (DPPH) radical scavenging activity, total phenolic and flavonoid content with strong positive correlation between them were observed in the ethyl acetate (EtOAc) fraction. Detannified EtOAc showed higher XO inhibitory activity than non‐detannified EtOAc fraction. A total of 17 metabolites were tentatively identified, of which three namely kaempferol, 4‐hydroxybenzoic acid and apigenin, could be suggested to be responsible for the strong XO inhibitory activity. Additive interaction between 4‐hydroxybenzoic acid and apigenin (or kaempferol) in XO inhibition was demonstrated in the interaction assay conducted. Conclusion Chrysanthemum morifolium dried flower‐part could be further explored as a natural XO inhibitor for its anti‐hyperuricemic potential. Metabolomics approach served as an effective classification of plant metabolites responsible for XO inhibitory activity, and demonstrated that multiple active compounds can work additively in giving combined inhibitory effects.

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“…The addition of stabilization aids such as silica gel or polyvinylopolypyrrolidine (PVPP) during beer filtration, or of carrageenan at the stage of wort boiling, has been reported to bring positive effects on beer colloidal stability and unfiltered beer clarity [5][6][7][8][9]. The mechanism of action by silica gel is based on the adsorption of proteins.…”

Section: Introductionmentioning

confidence: 99%

Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings

Królak

Kobus

Kordialik‐Bogacka

2022

Eur Food Res Technol

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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.

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Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration

Cited by 11 publications

References 13 publications

Impact of storage at room temperature on the properties of CiP solutions

Impact of storage at room temperature on the properties of CiP solutions

Rapid characterisation of xanthine oxidase inhibitors from the flowers of Chrysanthemum morifolium Ramat. Using metabolomics approach

Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings

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