Kvasny Prum. 1984; 30(4): 73-78 | DOI: 10.18832/kp1984014

Contempory view to colloidal stability of beer.Peer-reviewed article

J. ŠKACH

With increasing production and export of bottled beer it is necessary to achieve higher stability of beer. Qualitative signs which rescribes the stability are the clarity, taste, flavour colour and foaming power. The article describes chemical composition of compounds which form chill haze - protein, polyphenols, saccharides and mineral compounds. Theories of the formation of chill haze and possibilities for an achievement of higher beer stability are discussed. The compounds used as stabilizers are divided into groups according to the action of their own. Several examples obtained from experiments carried out on different scales with adsorbents of nitrogen compounds on a base of silicagel and adsorbents of polyphenols (Polyclar AT) are described.
(In Czech, English summary only)

Keywords: beer, colloidal stability, haze

Published: April 1, 1984