Kvasny Prum. 1967; 13(2): 42-44 | DOI: 10.18832/kp1967007

Reducing the content of anthocyanogens in beer with formaldehyde.Peer-reviewed article

V. TRBLJANIČ

Small quantities of formaldehyde, viz. 250 mg or 350 mg per 1 kg of malt were added to wort to reduce the content of anthocyanogens in beer. The wort used for experiments was prepared from malt and crushed maize. Formaldehyde improves the colloidal stability of final product. Of all the chemicals used inCzechoslovakiafor stabilization formaldehyde is the most effective.
(In Czech, English summary only)

Keywords: anthocyanogens, formaldehyde, beer

Published: February 1, 1967