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STUDIES ON THE NON‐BIOLOGICAL HAZES OF BEER
Author(s) -
Stevens R.
Publication year - 1958
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.2050-0416.1958.tb01411.x
Subject(s) - chemistry , biochemical engineering , food science , engineering
The properties of “testinic acid” extracted from barley, from malt and from various fractions derived therefrom, depend to some extent on the physical state of the sample. Probably, however, it is an artefact derived from protein and part or all of the husk polyphenols. That recovered from whole barley contained 35–56% protein, 21–38% lignin (based on methoxyl content), 2.0–6.5% ash, and a small amount of carbohydrate; it therefore resembled in composition typical beer hazes. It is perhaps significant, therefore, that malt prepared from barley after steeping in alkali contained no leucoanthocyanidins and yielded beers which deposited haze more slowly on storage than did a control.