Open AccessNon-microbiological turbidity of beer: Part 2 – a case study
Author(s) -
Jana Olšovská,
Petra Kubizniaková,
Martin Slabý,
Lucie Kyselová
Publication year - 2021
Publication title -
kvasný průmysl/kvasný průmysl
Language(s) - English
Resource type - Journals
eISSN - 2570-8619
pISSN - 0023-5830
DOI - 10.18832/kp2021.67.523
Subject(s) - haze , turbidity , yeast , microorganism , food science , nucleation , environmental science , chemistry , pulp and paper industry , biochemical engineering , bacteria , biology , ecology , biochemistry , engineering , organic chemistry , genetics
Non-microbial beer turbidity of lager beers often indicates a technological problem. Therefore, the occurrence of permanent haze in filtered and stabilized beer should not be underestimated. In this study, practical examples from industrial breweries, where several types of non-microbiological haze of colloidal were identified, are presented. These examples of haze were caused by slightly different factors, and as a result, they had a different microscopic image. It is often accompanied by mechanical impurities and sometimes by microorganisms that function as nucleation centers. Moreover, a very interesting example of almost brilliant permanent beer haze caused by the destruction of yeast cells with the following pouring intracellular contents of cells into beer is introduced. This phenomenon, which could be called “precedent”, was caused by a bad physiological condition of yeasts cells and inappropriately chosen yeast separation technology.