Технология стойкого пива с применением Вирфлока и Гексамина
2010
Borisenko, T.N., Kemerovo Inst. of Food Science and Technology (Russian Federation)
The widely used protein precipitant Virflok (PPV) and the available cheap food additive E239 hexamine (HA) are studied. Their combined use is supposed to improve wort transparency and to speed up digestion of wort. For 1.5 hours the mixture PPV-HA has been boiled with hops added in the beginning of boiling at a dose 0.75 g/dal which provides bitterness of the wort. Ten minutes before the end of boiling 2 g/hl of PPV has been added into the wort together with HA in the follow doses: 1, 2, 3, 4, 5 g/hl. Data on the combined additive effect are presented in regards to wort turbidity and to a content of proteins and polyphenols. Turbidity decreases most effectively when 2 g/hl of PPV and 2 g/hl of HA are added and the named mixture is optimal to reduce a content of proteins. At this a protein fraction reduces by 21.6%. Applying of 4 g/hl of the combined additive reduces a concentration of polyphenols at 34.1%. There is also a positive effect of the combined additive on intensity of wort fermentation, physiological state of brewer yeast and chemicophysical properties of the finished beer. The conclusion is made that adding the mixture of PPV and HA in the amount of 4 g/hl while boiling the wort with hops improves transparency of wort, decrease a content of high molecular proteins and polyphenols, that has a positive effect on the process of fermentation and on colloidal stability of beer
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