Kvasny Prum. 1962; 8(1): 3-10 | DOI: 10.18832/kp1962001

Character and causes of non-biological turbidity of beer.Peer-reviewed article

J. MOŠTEK, J. DYR

The authors have studied the nature of main components causing non-biological turbidity of beer, as well as chemical and physical factors effecting its colloidal stability. From the results of their research works they derive a general conclusion, that non-biological turbidity can be prevented by reducing the speed of ageing as also the esctent of colloidal system in beer. The factors determining the development of turbidity depend in their turn on the absolute amount of present nitrogen, proportion of high molecular nitrogen, presence and amount of tannides, polysaccharides and other highmolecular compounds as well as on their reaction kinetic balance.
(In Czech, English summary only)

Keywords: beer, nonbiologic turbidity

Published: January 1, 1962