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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Antioxidanty 2010 (Zborník vedeckých prác)

ISBN

978-80-552-0401-7

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

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Název nakladatele

Slovenská poľnohospodárská univerzita v Nitre

Místo vydání

Nitra

Místo konání akce

Nitra

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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