Premium
THE FLOCCULATION OF WORT AFTER COOLING
Author(s) -
Johnston J. H. St.
Publication year - 1950
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1950.tb01535.x
Subject(s) - flocculation , colloid , fraction (chemistry) , chemistry , chromatography , chemical engineering , organic chemistry , engineering
Two new factors affecting the flocculation or “break” of wort after cooling have been observed. The first and major factor is mutual flocculation of oppositely charged colloids under suitable physical conditions, most of which are already known. The second factor, one of the necessary physical conditions, is the “critical surface exposure,” or surface to volume ratio. The theory is put forward that variation in the amount of the negatively charged colloid, Fraction O, present in the wort, accounts for most of the anomalies observed.