Optimising Beer Stabilisation by the Selective Removal of Tannoids and Sensitive Proteins
Open Access
- 1 January 2005
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 111 (2) , 118-127
Abstract
Colloidal stabilisation of all malt and adjunct lager beers through selective removal of haze sensitive glycoproteins using silica gel and tannoid polyphenols using polyvinylpolypyrrolidone (PVPP) or a polyvinylpyrrolidone (PVP)-modified silica gel has been demonstrated during full brewery production. At this scale PVPP and the PVP-modified silica gel exhibited equivalent binding capability for tannoid polyphenols although PVPP removed additional polyphenolic species. Characterisation of proanthocyanidins following treatment at 4°C with PVPP and the PVP-modified silica gel silica co-product confirmed that PVPP removes a wider range of polyphenolics. Both products exhibited poorer polyphenolic binding capability at 4°C as would be expected for a physical adsorption process.Keywords
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