Stabilizers for increased colloidal stability of beer. A review
2011
Dostalek, P., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi | Kotlikova, B., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi | Fiala, J., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi | Jelinek, L., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Kvasne Chemie a Bioinzenyrstvi | Cerny, Z., Katchem, Prague (Czech Republic) | Casensky, B., Katchem, Prague (Czech Republic) | Mikulka, J., ATYPO, Prague (Czech Republic)
The aim of this study was to summarize the findings about the best known beer stabilizers. Their operational principles and processing sections of their application are described. The attention was given also to the new polyamide sorbent BEERPAP. It was developed some years ago and tested in several breweries in full scale conditions. This sorbent has the same sorbent capacity for polyphenols which cause beer turbidity (haze) as the same amount of polyvinylpolypyrrolidone when recalculated to the same polymer weight. This sorbent also has a sorption activity for nitrogen compounds, excellent flow characteristics, low filtration resistance, is completely insoluble in beer and is instantly useable in the production without previous soaking.
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