Haze formation shelf-life prediction for lager beer

Food Technology

Volumn 53, Issue 1, 1999, Pages 58-63

  McMurrough, I ^a   Madigan, D ^b   Kelly, R ^b   O'Rourke, T ^c  

^a Avondale Brewing Consultancy   (United Kingdom)

^b DIAGEO PLC   (Ireland)

^c Intl Specialty Products Europe   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002632757     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (21)

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3. Chapon, L. 1993. Nephelometry as a method for studying the relations between polyphenols and proteins. J. Inst. Brew. 99: 49-56.
4. Chapon, L. 1994. The mechanics of beer stabilisation. Brewers Guardian 123(12): 46-50.
5. Chapon, L. 1995. Der begriff eiweissempfindlichkeit der biere. Der heutige stand der forschung. Teil 1. Fallung der biereiweissstoffe durch tannine. Monatsschrift fur Brauwissenschaft 48(9/10): 300-309.
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10. Hartong, B.D. 1956. Statistical and colloidal-chemical approach to the study of beer hazes. Wallerstein Lab. Commun. 19: 237-241.
11. Kringstad, H. and Damm, E. 1965. Separation of haze-producing substances from beer by means of gel filtration. Proc. Eur. Brew. Conv. 10th Congr., Stockholm, pp. 129-136.
12. Madigan, D., McMurrough, I., and Smyth, M.R. 1994. Determination of proanthocyanidins and catechins in beer and barley by high-performance liquid chromatography with dual-electrode electrochemical detection. Analyst 119: 863-868.
13. McAdam, R.L., Butterworth, E.R., and Duensing, W.J. 1977. Adsorption stabilizing of beer. Master Brew. Assn. Am. Tech. Quart. 14: 145-152.
14. McMurrough, I. and Baert, T. 1994. Identification of proanthocyanidins in beer and their direct measurement with a dual electrode electrochemical detector. J. Inst. Brew. 100: 409-416.
15. McMurrough, I., Hennigan, G.P., and Loughrey, M.J. 1983. Contents of simple, polymeric and complexed flavanols in worts and beers and their relationship to haze formation. J. Inst. Brew. 89: 15-23.
16. McMurrough, I., Hennigan, G.P., and Cleary, K. 1985. Interactions of proteoses and polyphenols in worts, beers and model systems. J. Inst. Brew. 91: 93-100.
17. McMurrough, I., Kelly, R., Byrne, J., and O'Brien, M. 1992. Effect of the removal of sensitive proteins and proanthocyanidins on the colloidal stability of lager beer. J. Am. Soc. Brew. Chem. 50: 67-76.
18. McMurrough, I., Kelly, R., and Madigan, D. 1993. Colloidal stabilization of lager beer. Proc. Eur. Brew. Conv. 24th Congr., Oslo, pp. 663-672.
19. McMurrough, I., Madigan, D., Kelly, R.J., and Smyth, M.R. 1996. The role of flavanoid polyphenols in beer stability. J. Am. Soc. Brew. Chem. 54: 141-148.
20. McMurrough, I., Madigan, D., and Kelly, R.J. 1997. Evaluation of rapid colloidal stabilization with polyvinylpolypyrrolidone (PVPP). J. Am. Soc. Brew. Chem. 55: 38-43.
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