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BEER STABILITY AND HEAD RETENTION *
Author(s) -
Helm E.
Publication year - 1951
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.2050-0416.1951.tb01607.x
Subject(s) - isoelectric point , pulp and paper industry , chemistry , pasteurization , chromatography , process engineering , biochemical engineering , mathematics , food science , engineering , biochemistry , enzyme
On the basis of results of recent investigations of factors affecting beer stability, It is possible to make recommendations of procedures which will favour the production of stable beer. The troublesome β‐globulin cannot be eliminated from barley during malting, but acidification of the mash to the isoelectric point of this protein (pH 4.9) gives encouraging results. Closed cooling systems favour stability, and avoidance of contact between the fermented beer and air is of the first importance. Kieselguhr is appropriate for pre‐filtration, but centrifuging is not advisable when high stability is desired unless the problem of heating during treatment can be solved. Sheet filters alone should not be used for beers intended for pasteurization, but pulp filters are more efficient in removing chill‐haze materials. Foaming properties are dependent on materials different from those responsible for nonbiological stability, so that theoretically it should be possible to improve stability without impairing foaming, though at present the differential treatment necessary to achieve this cannot be realized to the full.