CHARACTERIZATION OF STABILIZED AND UNSTABILIZED BEERS

S. GORINSTEIN*, R. MOSHE, F. H. WOLFE, M. BERLINER, A. ROTENSTREICH, K. TILIS

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)161-172
Number of pages12
JournalJournal of Food Biochemistry
Volume14
Issue number2
DOIs
StatePublished - Apr 1990

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