Experiment to use chitozan for colloidal stabilization of light beer
2001
Wzorek, W. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Biotechnologii i Mikrobiologii Zywnosci) | Haberowa, H. | Brudzynski, A. | Kwiatkowska, J.
The possibility to use low-viscosity chitosan for stabilization of the light beer in comparison to other stabilizers: such as Polyclar R, Stabifix and Stabiquick Super has been examined. Results showed that chitosan in dosage applied does not produce sufficient stabilizing activity. In does not influence negatively the sensoric and microbiological quality of the product, it does however cause the small increase of pH and decrease in total acidity
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