Premium
PROTEIN PRECIPITATION DURING WORT BOILING: QUALITY ASPECTS OF DIMINISHED WORT BOILING TIMES OF BREWS PREPARED FROM PROANTHOCYANIDIN‐FREE OR REGULAR RAW MATERIALS
Author(s) -
Delcour Jan A.,
Vanhamel Sonja,
Moerman Etienne,
Vancraenenbroeck Roger
Publication year - 1988
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.2050-0416.1988.tb04596.x
Subject(s) - chemistry , proanthocyanidin , tannin , boiling , food science , hop (telecommunications) , polyphenol , berry , botany , organic chemistry , computer network , computer science , biology , antioxidant
When using proanthocyanidin‐free materials for the production of beer, a reduction of the wort boiling time can be considered. In worts prepared with regular malt and tannin‐free hop extract there is a continuous precipitation of the malt flavanoids while in brews prepared from proanthocyanidin‐free malt and regular hops there is a simultaneous extraction and removal of the hop flavanoids leading to constant levels of these hop flavanoids. The results also show that the level of Kjeldahl nitrogen in worts boiled with hops will be the same as that in worts boiled with n‐hexane tannin‐free hop extracts. These results and the fact that more protein precipitates in brews containing no malt or hop proanthocyanidins suggest that, unlike what is the case during the development of beer haze, polyphenols are not necessary for an effective protein precipitation during wort boiling.