Kvasny Prum. 1977; 23(9): 193-197 | DOI: 10.18832/kp1977032

Application of Czechoslovak absorbents helps to brew colloidally stable beer.Peer-reviewed article

G. BASAŘOVÁ, J. ŠKACH, I. ČERNÁ

Since polymerized polyphenolic substances present in solutions colour them and generally are not stable enough, they affect unfavourably colloidal and organoleptic stability of beer. Simple polyphenols as e.g. anthocyanogens have quite different properties and act in reduced state as natural antioxidants. The authoress evaluates the properties of a new polymerized preparation called Sorsilén and manufactured in Czechoslovakia. Its principal advantage is its ability to sorb from solutions selectively polymerized polyphenols maintaining the original concentration of anthocyanogenes. The article deals with the results of four experiments on industrial scale carried out with various kinds of beer which show, that Sorsilén improves the polymerization index of polyphenols and prolongs the period of organoleptic stability of beer. Sorsilén has been also compared with some other preparations, viz. Stabiquick 69 (silicic acid gel) and Polyclar AT. In Stabiquick 69 is used to absorb proteinaceous turbidity precursors, it removes from beer a small amount of low-molecular polyphenols. As to the efficiency of specific absorbents of polyphenolic substances, Sorsilén  is better than imported Polyclar AT. Polyclar AT removes from solutions simple anthocyanogenes without changing the initial concentration of polymerized substances Sorsilén reduces the polymerization index, i.e. improves it. Both colloidal and organoleptic properties of beer in any storing stage can be evaluated by the changes of the protein coefficient (P_c )value P_c =  which can be determined after the sample has been partitioned on the Sephadex G 25 column, and by the polymerization index of polyphenolic substances I_p = No matter what a preparation is used to stabilize beer, the effect depends always on the amount of oxygen dissolved in the beer and also contained in air trapped in bottlenecks. It should be as low as possible and bottling technology must meet this requirement.
(In Czech, English summary only)

Keywords: beer, colloidial stability, absorbent

Published: September 1, 1977