EFFECT OF POLYPHENOLS ON FORMATION OF BEER HAZE, AND BEER STABILIZATION

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509456" target="_blank" >RIV/70883521:28110/10:63509456 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
EFFECT OF POLYPHENOLS ON FORMATION OF BEER HAZE, AND BEER STABILIZATION
Original language description
Beer contains polyphenols and proteins that may combine to form a colloidal suspension or non- biological haze that scatters light presenting a cloudy appearance. The beer polyphenols most closely associated with haze formation are the proanthocyanidins(dimers, trimers, of catechin, epicatechin, and gallocatechin); arise equally from malt and hops. Haze-forming polyphenols have at least two binding groups, each of which has at least two hydroxyl groups on an aromatic ring. The degree of polymerizationof polyphenols has a stronger effect on polyphenol binding than does the number of OH groups on an aromatic ring. The polyphenol and protein ratio has a strong influence on the amount of haze formed; the largest amount occurs when the numbers of polyphenol binding ends and protein binding sites are nearly equal. Polyphenol-protein haze is thought to be the biggest problem in beer clarity. In order to improve the colloidal stability of beer it is necessary to remove both protein and polyp
Czech name
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Czech description
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Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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