Kvasny Prum. 1996; 42(5): 161-166 | DOI: 10.18832/kp1996010

Beer Haze Filterabilities and Their Differentiation. II. Practical Aspects of the Method.Peer-reviewed article

J. VOBORSKÝ, T. ŠRUMA

In the first part of the work a methodical process of hazes differentiation in non-filtered beer is described, which influence upon beer filterability. The principle lies in activity of specified enzymes and following beer filterability determination by means of laboratory filtration. For this method application an enzymes set of the firm QEST International were selected with ß-g1ucanase, proteinase and combined activity (Bioglucanase-L054, Profix-L087 and Promalt-L141). The average raise of pressure difference and filtrate haze is assessed through laboratory filtration with constant rate. Hazes are assessed before and after filtration using coarse and fine kieselguhr at temperature 25 °C (Z 25 °C) and after 24 hour temperation treatment at 0 °C (Z 0 °C), under nephelometric angle 25 °C (NZ 25) and 90° (NZ 90). The mentioned analysis enables to divide hazes with respect to approximate particles sizes in several groups and simultaneously evaluate influence of the enzymes and thus indirectly make an assessment, which of the hazes constituents influence upon beer filterability. In the second part of the work examples are given of hazes differentiation from 3 brewhouses with differing modified technology. The results are in detail discussed and throw light on method possibilities and limits.


(In Czech, English summary only)

Keywords: beer, haze, filterability, methods, application

Published: May 1, 1996