Total Stabilisation of Beer in a Single Operation*

Mussche, R.; Pauw, Christiaan

doi:10.1002/j.2050-0416.1999.tb00030.x

Cited by 14 publications

(9 citation statements)

References 4 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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“…Figure 2 shows the reaction responsible for the formation of the light struck flavour. Various polyphenolic substances are described in the literature as 3-MBT inhibitors 10 . Primarily through the work of de Keukeleire et al 9 during the last 10 years, the mechanism of the formation of 3-MBT is now well understood.…”

Section: Hops As the Cause And A Solution To Light Struck Flavour?mentioning

confidence: 99%

125th Anniversary Review: The Role of Hops in Brewing

Schönberger¹,

Kostelecky²

2011

Journal of the Institute of Brewing

163

110

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Although hop technology has been a substantial part of brewing science for the last 130 years, we are still far from claiming to know everything about hops. As hops are considered primarily as a flavour ingredient for beer, with the added benefit of having anti‐microbial effects, hop research is focused on hops as a bittering agent, as an aroma contributor and as a preservative. Newer fields in hop research are directed toward the relevance of hops in flavour stability, brewing process utilisation, the technological benefits of hops in brewing as well as hops as a source of various substances with many health benefits. However the more we find out about the so‐called “spirit of beer” the more questions emerge that demand answers. While hop research was only an ancillary research field for decades, during the last ten years more universities and breweries have determined that hops must play a meaningful role in their research efforts. This article gives an overview of the up‐to‐date knowledge on hop aroma, hop derived bitterness, and the role of hops in flavour stability as well as light stability. Hop research is a wide field, therefore in this review only selected topics are reviewed. Other research areas such as hops utilisation, the antifoam potential of hops, or the advances in knowledge pertaining to the physiological valuable substances of hops go beyond the scope of this article.

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“…It has a large complex structure with many OH groups and aromatic rings which facilitates hydrogen bond formation between the tannic acid and sensitive proteins (Asano, Shinagawa, & Hashimoto, 1982;Mussche & de Pauw, 1999;Siebert, Troukhanova, & Lynn, 1996;Vanburen & Robinson, 1969).…”

Section: Resultsmentioning

confidence: 99%