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STUDIES ON NON‐BIOLOGICAL HAZES OF BEERS: IX. EFFECT OF NYLON 66 IN DELAYING FORMATION OF HAZE
Author(s) -
Harris G.,
Ricketts R. W.
Publication year - 1959
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.2050-0416.1959.tb01480.x
Subject(s) - brewing , food science , shelf life , flavour , haze , chemistry , chromatography , pulp and paper industry , organic chemistry , engineering , fermentation
Any given percentage of the anthocyanogens in beer may be removed at will by filtering the beer under appropriate conditions through Nylon 66 powder, with a corresponding extension in shelf‐life of the product. In practice 15–30% removal of the anthocyanogens is sufficient to extend shelf‐life several‐fold, even in beers bottled in presence of relatively high amounts of air in the neck‐space, and this extension is achieved without significant effect on flavour, bitterness or foam stability.