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Characterisation of the Colloidal Haze in Commercial and Pilot Scale Belgian White Beers
Author(s) -
Delvaux F.,
Delvaux F. R.,
Delcour J. A.
Publication year - 2000
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.2050-0416.2000.tb00061.x
Subject(s) - brewing , chemistry , food science , starch , polyphenol , haze , chromatography , organic chemistry , fermentation , antioxidant
Hazes from four commercial Belgian white beers were studied. Proteins (7–74%) and polyphenols (1.1–7.7%) were the major components, although hazes with a high content of glucose polymers also occurred. The glucose polymers are mainly starch or degraded starch (9–65%) and only to a minor extent β‐D‐glucan (0‐0.5%). Arabinoxylans and metal ions (mainly calcium) were minor constituents. The hazes also contained arabinogalactan‐peptide in minor quantities due to the large level of wheat used in the grist. A high mannose content (0.9‐3.3%), originating from yeast cell wall mannans, was also found in the hazes. Characterisation of the haze of three pilot scale brews with different production processes showed that the composition of the hazes was strongly influenced by the process employed. Hazes can be enriched in proteins or starch/dextrins by changing the raw materials and/or the brewing process.