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ON CHILL HAZE IN BEER
Author(s) -
Mendlik F.
Publication year - 1956
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.2050-0416.1956.tb02837.x
Subject(s) - haze , solubility , chemistry , homogeneous , certainty , environmental chemistry , organic chemistry , thermodynamics , mathematics , physics , geometry
In a review of the present state of knowledge of the nature of chill haze and of the factors which influence its development, it is shown that, whilst it is still uncertain whether the nitrogenous material concerned is or is not homogeneous, it appears to be established with reasonable certainty that the non‐nitrogenous material represents a mixture of substances of the nature of tannins derived from both malt and hops; these tannins may be in part glycosidic substances and in part of condensed form. Details of the influences which favour the progressive loss of solubility, and hence the separation, of associations of these materials are obscure, but oxidation is widely considered to play a part and metals such as copper and iron are particularly to be feared in their effects in enhancing insolubility.