Non-microbiological turbidity of beer: Part 2 – a case study
Jana Olšovská (Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic) | Lucie Kyselová (Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic) | Petra Kubizniaková (Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic) | Martin Slabý (Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague 2, Czech Republic)
Non-microbial beer turbidity of lager beers often indicates a technological problem. Therefore, the occurrence of permanent haze in filtered and stabilized beer should not be underestimated. In this study, practical examples from industrial breweries, where several types of non-microbiological haze of colloidal were identified, are presented. These examples of haze were caused by slightly different factors, and as a result, they had a different microscopic image. It is often accompanied by mechanical impurities and sometimes by microorganisms that function as nucleation centers. Moreover, a very interesting example of almost brilliant permanent beer haze caused by the destruction of yeast cells with the following pouring intracellular contents of cells into beer is introduced. This phenomenon, which could be called “precedent”, was caused by a bad physiological condition of yeasts cells and inappropriately chosen yeast separation technology.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Research Institute of Brewing and Malting