Beer Stabilization Technology�Clearly a Matter of Choice
MBAA TQ vol. 42, no. 4, 2005, pp. 332-338 |
VIEW ARTICLE
Mustafa Rehmanji (1), Chandra Gopal (2), and Andrew Mola (1). 1. ISP (International Specialty Products), 1361 Alps Road, Wayne, NJ, 07470 United
States. 2. ISP Europe, Waterfield, Tadworth, Surrey, KT20 5HQ United Kingdom.
Abstract
The mechanism of formation of nonbiological haze in beer is considered with
reference to the key raw material and process stages that impact polyphenol and
protein haze precursors. Strategies to minimize their formation during beer
production are also suggested. The options for achieving good colloidal
stability are considered, including a novel upstream product employed in the
brewhouse toward the end of wort boiling. This has the advantage of improving
wort clarity and cold wort runoff volume, as well as increasing the shelf life
of the beer. More conventional approaches employ additions after fermentation,
prior to and post-diatomaceous earth-filtration. The mechanism of action and
typical dosage rates employed are illustrated along with the major benefits of
each class of stabilizing agent. A combined product is also considered in the
context of simplifying colloidal stabilization and introducing the concept of a
balanced reduction of both the major classes of haze precursors�polyphenols and
proteins. This approach provides the most effective colloidal stabilization.
Seven key control steps to achieve good product shelf life are highlighted.
Keywords: beer, colloidal stability, haze, polyphenol,
polyvinylpolypyrrolidone (PVPP), protein
S�ntesis
Se discute sobre los mecanismos de la formaci�n de turbiezas no biol�gicas
con respecto a las principales materias primas y las diferentes etapas de
producci�n que afectan los precursores de turbiezas polifen�licas y prote�nicas.
Se discuten las opciones para alcanzar una buena estabilidad coloidal,
incluyendo un producto novedoso utilizado al final del hervor del mosto. Adem�s
de mejorar la estabilidad de la cerveza, el uso de este producto tambi�n mejora
la claridad del mosto y aumenta el volumen del mosto fr�o. Productos
convencionales son usados despu�s de la fermentaci�n, antes de o despu�s de la
filtraci�n por kieselgur. Se informa sobre el mecanismo de adici�n del producto
y las proporciones t�picamente utilizadas, adem�s de ilustrar los beneficios
principales de cada clase de agente estabilizador. Tambi�n se considera un
producto combinado para simplificar la estabilizaci�n coloidal; se introduce el
concepto de una reducci�n balanceada de ambas clases de precursores de
turbieza�polifenoles y prote�nas�para as� optimizar la estabilizaci�n, Se dan
siete pasos claves para alcanzar una buena estabilizaci�n.
Palabras claves: cerveza, estabilidad coloidal, turbieza, polifenol,
polyvinylpolypyrrolidone (PVPP), prote�na
