TY - JOUR
T1 - CHARACTERIZATION OF STABILIZED AND UNSTABILIZED BEERS
AU - GORINSTEIN, S.
AU - MOSHE, R.
AU - WOLFE, F. H.
AU - BERLINER, M.
AU - ROTENSTREICH, A.
AU - TILIS, K.
PY - 1990/4
Y1 - 1990/4
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84986505767&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4514.1990.tb00829.x
DO - 10.1111/j.1745-4514.1990.tb00829.x
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AN - SCOPUS:84986505767
SN - 0145-8884
VL - 14
SP - 161
EP - 172
JO - Journal of Food Biochemistry
JF - Journal of Food Biochemistry
IS - 2
ER -