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CHARACTERIZATION OF STABILIZED AND UNSTABILIZED BEERS
Author(s) -
GORINSTEIN S.,
MOSHE R.,
WOLFE F. H.,
BERLINER M.,
ROTENSTREICH A.,
TILIS K.
Publication year - 1990
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1990.tb00829.x
Subject(s) - chemistry , chromatography , precipitation , adsorption , organic chemistry , meteorology , physics
The preparation and properties of polyvinylpolypyrrolidone (PVPP) and silica gel and the mechanisms by which they stabilize beer are discussed. In stabilized beer, chill stability was associated with lower protein sensitivity to precipitation with tannins. Approximately 60% of the proteoses were of low molecular weight (<10,000 daltons). The most acidic of these proteoses were the least stable in solution, being precipitated from beer by cold treatment and adsorbents.