Soluble Proteins of Beer

Production and characterization of alcohol-free beer by membrane process

“…The presence of turbidity is due to haze formation, generally on cold conditioning of freshly fermented beer and is caused by different materials such as yeast cells and colloidal particles of organic or mineral origin (Leiper and Miedl, 2009). Haze is mainly due to the polyphenol protein complex, which grows to sufficient size to result in turbidity and finally can form large particles that can sediment (Didier et al, 2009). Instability depends on oxygen content, temperature (heat), light, and presence of metal ions in beer.…”