Studies on the effects of common process variables on the colloidal stability of beer

Journal of the American Society of Brewing Chemists

Volumn 58, Issue 4, 2000, Pages 160-164

  Madigan, D ^a   Byrne, H ^a   Matthews, S ^a   Kelly, R ^a   McEnroe, C ^a   Harmey, D ^a  

^a DIAGEO PLC   (Ireland)

Author keywords

Polyvinylpolypyrrolidone (PVPP); Prediction; Silicon hydrogel; Storage temperature

Indexed keywords

BEER; COLLOID; FOOD PROCESSING; HAZE; HYDROGEL; LAGER; MEASUREMENT; POVIDONE; SHELF LIFE; TEMPERATURE;

EID: 0033769060     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. Calibration and evaluation of haze meters
2. Oxygenbeer
3. The Tannoid concept: Principle of the estimation and the interpretation of the results
4. The mechanics of beer stabilisation
5. The use of Polyclar AT(PVPP) in brewing
6. A new colourimetric assay for flavanoids in Pilsner beers
7. Beer stabilisation with silica gel
8. Beer stabilisation with silica gel preparations
9. Structural classification of flavonoids in beverages by liquid chromatography with ultraviolet-visible and electrochemical detection
10. Determination of proanthocyanidins and catechins in beer and barley by HPLC using dual electrode electrochemical detection
11. Colloidal stabilisation of lager beer
12. Identification of proanthocyanidins in beer and their direct measurement with a dual electrode electrochemical detector
13. The role of flavanoid polyphenols in beer stability
14. Evaluation of rapid colloidal stabilisation with polyvinylpolypyrrolidone (PVPP)
15. Advances in beer stabilisation
16. The requirements of beer stabilisation
17. The use and function of PVPP in beer stabilisation
18. Laboratory test of the action of beer stabilisers
19. Recent experience with polyvinylpolypyrrolidone in the stabilization of U.S. beer
20. Mechanisms of beer colloidal stabilization