Kvasny Prum. 1996; 42(12): 379-382 | DOI: 10.18832/kp1996031

A contribution examining causes of deteriorated beer filterability during filtration.Peer-reviewed article

J. VOBORSKÝ, T. ŠRUMA

A deteriorated beer clarity during kieselguhr filtration is caused by particles of colloidal character (less than 1 μm), which are not entrapped by the filtration layer. By activity of specific enzymes on non-filtered beer followed by filterability assessment can be found a component influencing beer filterability. A suitable laboratory filter enables to evaluate both pressure rise in the filtration course and clarity attained. By doubling the filtration process using coarse and fine kieselguhr it is possible to set up limits of kiesclguhr filtration. After filtrate measuring by two-angle nephelometer (90°, 25°) a judgement of particles size in non-filtered beer or in filtrate can be made. Turbidity evaluation at 0 °C after 24 hour rest period in ice bath gives more information about beer proness to chill haze. For the purpose of haze differentiation, enzymes of the firm Quest International were used with ß-glukanase acktivity (Bioglucanase L-054), vegetable proteinase (Profix L-087) as well as an enzyme with combined ß-glucanase, proteolytic and amylolytic activity (Pro- malt L-141). The cited methodical technique is of informational character with the aim to give a more comprehensive specification of difficulties arising during beer filtration, which on the basis of obtained data enables to proceed to suitable technological measures.
(In Czech, English summary only)

Keywords: beer, filtration, turbidity

Published: December 1, 1996