Filtration of lager beer with microsieves: flux, permeate haze and in-line microscope observations

Kuiper, S.

doi:10.1016/s0376-7388(01)00553-1

Cited by 51 publications

(25 citation statements)

References 12 publications

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“…All the experimental beers produced were relatively turbid compared to the control. The extremely good clarity found in the control beer may be attributed to additional processing steps, such as centrifugation and microfiltration, that are used in the production of commercial beers (such as the control) to increase clarity (Seaton and Cantrell, 1993;Kuiper et al 2002;Shotipruk et al 2005). The beers produced in this experiment were bottle conditioned and were not subjected to further processing as the control beer.…”

Section: Beer Colour Clarity and Foam Head Stabilitymentioning

confidence: 97%

“…The beers produced in this experiment were bottle conditioned and were not subjected to further processing as the control beer. Also, it has been generally observed that bottle conditioned beers are more turbid than their commercial counterparts due to the presence of the residual yeast used for conditioning (Kuiper et al 2002). It was also noted that yeast strain A produced beer with higher turbidity than strain B and this could be that yeast strain A produced and released higher concentrations of haze active proteins since the presence of these proteins has been shown to increase turbidity in beer (Seaton and Cantrell, 1993).…”

Section: Beer Colour Clarity and Foam Head Stabilitymentioning

confidence: 99%

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Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density

Olaniran¹,

Maharaj²,

Pillay³

2011

Electro Journal of Biotech

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Production of good quality beer is dependent largely on the fermentation temperature and yeast strains employed during the brewing process, among others. In this study, effects of fermentation temperatures and yeast strain type on beer quality and spent yeast density produced after wort fermentation by two commercial yeast strains were investigated. Beer samples were assessed for colour, clarity and foam head stability using standard methods, whilst the compositions and concentration of Beer Volatile Compounds (BVCs) produced were assessed using GC-MS. The spent yeast density, measured as dry cell weight, ranged between 1.84 -3.157 mg/ml for both yeast strains with the highest yield obtained at room temperature fermentation. A peak viable population of 2.56 x 10 7 cfu/ml was obtained for strain A, also during fermentation at room temperature. The foam head of the beers produced at 22.5ºC was most stable, with foam head ratings of 2.66 and 2.50 for yeast strain A and B, respectively. However, there was no significant (p = 0.242) difference in colour intensity between the beers produced at the different fermentation temperatures. Eight different BVCs were detected in all beer samples and were found to affect the organoleptic properties of the beer produced. Further optimizations are required to determine the effects of other parameters on beer quality.

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Section: Beer Colour Clarity and Foam Head Stabilitymentioning

confidence: 97%

Section: Beer Colour Clarity and Foam Head Stabilitymentioning

confidence: 99%

Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density

Olaniran¹,

Maharaj²,

Pillay³

2011

Electro Journal of Biotech

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“…According to Fillaudeau and Carrère (2001), the chemical diversity and large size range of the particles responsible for the beer haze make achieving clarification with the membrane process difficult, but the reduction of chill haze in beer clarification with a polysulfone membrane was good in all the tests, and the most significant result were obtained at 0.50 bar. Kuiper et al (2002), using ceramic membranes at 5 ºC, reported a percentile of rejection for chill haze equal to 97.2% for a membrane of 0.8-µm circle pores and 95.9% for a membrane of 1.5-µm circle pores.…”

Section: Analysis Comparisonmentioning

confidence: 98%

Beer Clarification with polysulfone membrane and study on fouling mechanism

Oliveira

Barros

2011

Braz. arch. biol. technol.

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“…This large improvement in achievable flux suggested that the mechanism of filtration using filters with circular pores is very different to that using slotted pores whilst the rejection of the deformable drops can be maintained. Slotted pore microfiltration has become a topic of great interest in fields other than oil recovery, with papers published relating to the filtration of yeast and other particles that may deform, and designs employing slot widths down to 1 micron in diameter (Kuiper et al, 2002).…”

Section: Introductionmentioning

confidence: 99%