A Comparison of the Selective Removal of Beer
Polyphenols by Lucilite TR and Polyvinylpolypyrrolidone from All-Malt
Lager
MBAA TQ vol. 40, no. 1, 2003, pp. 17-19 |
VIEW ARTICLE
M. Thompson (1), G. G. Stewart (1), and
I. P. McKeown (2). 1. International Centre for Brewing and Distilling
(ICBD), Heriot-Watt University, Edinburgh, Scotland.
2. INEOS Silicas Ltd., Warrington, England.
Abstract
Certain types of polyphenols (so-called tannoids) are known to limit the
shelf life of beer by forming haze with polypeptides, others are thought
to increase flavor stability by acting as natural antioxidants, and some
contribute to mouthfeel. Reducing the tannoid content of beer is known
to extend physical stability. A new product from INEOS Silicas
(Warrington, England) called Lucilite TR selectively removes tannoids by
mechanisms similar to the action of polyvinylpolypyrrolidone (PVPP). The
relative affinities of Lucilite TR and PVPP for polyphenols have been
compared for different loadings and contact times by using 12 and 20�P
all-malt lagers brewed in the International Centre for Brewing and
Distilling (ICBD) pilot brewery, as well as a commercially brewed all-malt
lager. Beers were evaluated for tannoid and sensitive protein content,
total polyphenol content, and chill haze formation and subjected to forced
aging.
S�ntesis
Ciertos tipos de polifenoles (llamados tanoidos) limitan la estabilidad de
la cerveza, formando turbieza al unirse a polip�ptidos, mientras que
otros polifenoles posiblemente aumentan la estabilidad sensorial actuando
como antioxidantes naturales, mientras que todav�a otros contribuyen al
cuerpo de la cerveza. Se sabe que reduciendo el contenido de los tanoidos
se extiende la estabilidad f�sica de la cerveza. Un producto nuevo de
INEOS Silicas (Warrington, England), Lucilite TR, remueve tanoidos de
manera selectiva mediante un mecanismo similar a la acci�n de
polivinilpolipirolidona (PVPP). Se ha comparado la afinidad relativa de
Lucilite TR y de PVPP para los polifenoles a diferentes concentraciones de
estabilizador y tiempos de contacto, con cervezas tipo lager de puro malta
de 12�P y 20�P producidas en la planta piloto del International Centre
for Brewing and Distilling (ICBD), como tambi�n en cervezas lager de puro
malta producidas comercialmente. Las cervezas fueron evaluadas en cuanto a
sus contenidos de tanoido, prote�nas sensibles y polifenoles totales,
junto con su susceptibilidad a la formaci�n de turbieza al fr�o y su
estabilidad en pruebas forzadas.
