Characterization of Frozen Beer Precipitates from Single Packages

Skinner, Karen E; Hardwick, Ben C.; Saha, Ratul

doi:10.1094/asbcj-51-0058

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…In case of beer, in terms of freezing, attention was paid only to the formation of haze. Skinner et al (1993) found that frozen beer haze contains mainly β-glucans and dextrins, the protein content is highly variable, and the polyphenol content is low.…”

Section: Introductionmentioning

confidence: 99%

Influence of beer and wort sample freezing on the result of analysis

Štěrba

Čejka

Olšovská

2020

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Freezing is a common way of storing samples including beer samples. To verify the suitability of this procedure, the results of determination of alcohol (% v/v), original gravity, color, pH, thiobarbituric acid index, total polyphenols, saccharides, limit of attenuation, free amino nitrogen, protein nitrogen by coomassie brilliant blue, iso-α-bitter acids, diacetyl, higher alcohols, esters, fatty acids, carbonyl compounds and hop oils in beer, and protein nitrogen by coomassie brilliant blue and total polyphenols in wort were compared before and after freezing the sample. It was found that most determinations were not affected by sample freezing, but the determinations of alcohol, original gravity and total polyphenols were affected. In case these very frequent determinations would need to be performed after freezing, a new uncertainty of the method was calculated for these analyzes. From the spectrum of fifteen tested carbonyl compounds, there was a statistically significant increase in the concentration of four compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde). A significant decrease after sample freezing was observed for most of the analyzed essential oils.

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Section: Introductionmentioning

confidence: 99%

Influence of beer and wort sample freezing on the result of analysis

Štěrba

Čejka

Olšovská

2020

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“…Colloidal haze particles originating from proteins and polyphenols have been recently reviewed by Bamforth 3 and Siebert 20 . Malt-derived hazes usually contain high levels of ␤-glucans in addition to proteins, polyphenols and pentosans 4,7,10,11,14,16,23,25,27 . Gelatinous particles of barley ␤-glucans dispersed in beer can also instantly clog beer filters 13 .…”

mentioning

confidence: 99%

Effects of β-Glucan, Shearing and Environmental Factors on the Turbidity of Wort and Beer

Speers

Jin

Paulson

et al. 2003

Journal of the Institute of Brewing

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The presence of added ␤-glucan in wort caused increased turbidity levels, which increased at higher molecular weights and concentrations of the polymer. Levels of pH, maltose and ethanol, and shear experienced in a brewery also influenced the turbidity of wort and beer. Haze levels of beer after 0.45 µm membrane filtration were found to decrease due to the removal of non-␤-glucan particles. Cold storage at 4°C for two weeks was found not to lower the turbidity caused by high concentrations of high molecular weight ␤-glucan polymers.

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Colloidal stability of beer

Leiper¹,

Miedl²

2009

Beer

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Characterization of Frozen Beer Precipitates from Single Packages

Cited by 3 publications

References 7 publications

Influence of beer and wort sample freezing on the result of analysis

Influence of beer and wort sample freezing on the result of analysis

Effects of β-Glucan, Shearing and Environmental Factors on the Turbidity of Wort and Beer

Colloidal stability of beer

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