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FININGS: I. SWELLING OF ISINGLASS AND ACTION OF FININGS ON YEAST SUSPENSIONS
Author(s) -
Rudin A. D.
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.tb02882.x
Subject(s) - swelling , action (physics) , yeast , chemistry , food science , biochemistry , engineering , chemical engineering , physics , quantum mechanics
The swelling of a commercial isinglass has been examined in detail and a method has been evolved for the preparation of finings in two hours. The interaction between selected yeasts and finings in a number of liquids showed that floe formation was significantly retarded to varying extents in the presence of salts. The speed with which yeasts fine in beer appears to be governed by this “salt sensitivity.” Observations at various temperatures suggest that floc‐formation is intimately concerned with the fibrous structure of the finings and can be related to known properties of colloids in general and the electrical properties of yeast cells in particular.