Kvasny Prum. 1987; 33(6): 165-168 | DOI: 10.18832/kp1987032

Effect of high molecular compounds of extract on beer viscosity.Peer-reviewed article

J. MASÁK, J. JANATA, G. BASAŘOVÁ

The first part of the work was devoted to the viscosity measurement of solutions of the high molecular compounds obtained from the beer by the precipitation with 60% of methanol. The content of polysaccharides, proteins and reduction compounds was determined in the precipitate. The precipitate was dissolved in 1/10 of the volume of the original beer or distilled water, respectively. These solutions were diluted in a range to the zero concentration of the high molecular compounds. The viscosity of all these solutions was measured. The increase of viscosity was more quick in distilled water in comparison with that in the beer. No correlation between the polysaccharide level in beer extract and the viscosity was found due to the different composition and further properties of the high molecular compounds in various types of beers. However, the high correlation (r= 0,98) exists between the beer viscosity and the ratio of the viscosity of high molecular compounds solution of beer extract and the viscosity of beer deprived from these high molecular compounds. The beer viscosity is usual until the mentioned ration ceased the value of 1,00.
(In Czech, English summary only)

Keywords: beer, extract, polysaccharides, proteins, viscosity

Published: June 1, 1987