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EUROPEAN BREWERY CONVENTION: HAZE AND FOAM GROUP. TOWARDS THE CHEMICAL PREDICTION OF SHELF LIFE
Author(s) -
Thompson C. C.,
Forward E.
Publication year - 1969
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.2050-0416.1969.tb03180.x
Subject(s) - haze , polyphenol , shelf life , chemistry , cinchonine , food science , chromatography , organic chemistry , catalysis , antioxidant , enantioselective synthesis
Rapid chemical methods are described for assesssing in beer the levels of “oxidizable polyphenols” and “sensitive proteins,” both of which influence non‐biological shelf life. The method for oxidizable polyphenols depends on the formation of an insoluble complex with cinchonine sulphate. Freshly processed beers form only a slight haze on the addition of cinchonine sulphate, but the haze produced is greatly increased if the beers are previously oxidized. For beers stabilized by a process involving reduction of the polyphenol content, it is found that the rate of haze formation is then directly related to shelf life and is inversely proportional to it.