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Premixing of Isinglass and Silica Gel to Obtain Improved Beer Stability
Author(s) -
Leiper Kenneth A.,
Duszanskyj Ron,
Stewart Graham G.
Publication year - 2002
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.2050-0416.2002.tb00117.x
Subject(s) - filtration (mathematics) , boiling , chromatography , chemistry , silica gel , size exclusion chromatography , fermentation , kettle (birds) , chemical engineering , food science , organic chemistry , mathematics , biology , ecology , statistics , engineering , enzyme
Isinglass and silica gel have both been used successfully for clarification and stabilization of beer for many years. Most applications involve separate additions, but premixing is a possibility. This study investigated the effects of premixed treatments on filtration and stability. Kettle finings are also used extensively to remove proteinaceous material during wort boiling. This study was extended to observe the effects of finings on fermentation rate, filtration and stability. Isinglass and silica hydrogel treatment gave the most rapid filtration rate, but using them in combination gave no apparent benefit. The addition of kettle finings resulted in a more vigorous fermentation, although they did not appear to improve beer stability. Following storage at 4°C for 12 months, the most stable beer resulted from treatment with a combination of isinglass and silica xerogel, indicating that this form of treatment is a desirable method of beer stabilization.