Colloidal stability of beer

Beer

Volumn , Issue , 2009, Pages 111-161

  Leiper, Kenneth A ^a   Miedl, Michaela ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 80054689194     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-669201-3.00004-X     Document Type: Chapter

References (141)

1. Asano K., Hashimoto N. Isolation and characterization of foaming proteins of beer. Journal of the American Society of Brewing Chemists 1980, 38:129-137.
2. Asano K, Shinagawa K, Hasimoto N Characterization of haze-forming proteins of beer and their roles in chill haze formation. Journal of the American Society of Brewing Chemists 1982, 40:147-154.
3. Bamforth C.W. The foaming properties of beer. Journal of the Institute of Brewing 1985, 91:370-383.
4. Bamforth C.W. Foam: Method, myth or magic?. The Brewer 1995, 81:396-399.
5. Bamforth C.W. Beer haze. Journal of the American Society of Brewing Chemists 1999, 57:81-90.
6. Basarova G. The structure-function relationship of polymeric sorbents for colloidal stabilization of beer. Food Structure 1990, 9:175-194.
7. Baxter E.D., Cooper D., Fisher G.M., Muller R.E. Analysis of isinglass residues in beer. Journal of the Institute of Brewing 2007, 113:130-134.
8. Bech L.M., Vaag P., Heinemann B., Breddam K. Throughout the brewing process barley lipid transfer protein 1 (LTP1) is transformed into a more foam-promoting form. Proceedings of the 20th Congress of the European Brewery Convention, Helsinki 1995, 561-568.
9. Berg K.A., Ding L.L., Patterson R.E. The dangers of the SASPL test in chillproofing evaluation. Technical Quarterly of the Master Brewers Association of the Americas 2007, 44:29-31.
10. Bishop L.R. Haze- and foam-forming substances in beer. Journal of the Institute of Brewing 1975, 81:444-449.
11. Brey S.E. The effect of kettle finings on cold break formation and hydrophobic polypeptides in fermenting wort. ICBD Research Newsletter 2003, (Autumn):5-7.
12. Brey S.E., Bryce J.H., Stewart G.G. The loss of hydrophobic polypeptides during fermentation and conditioning of high gravity and low gravity brewed beers. Journal of the Institute of Brewing 2002, 108:424-433.
13. Brey S.E., deCosta S., Rogers P.J., Bryce J.H., Morris P.C., Mitchell W.J., Stewart G.G. The effect of proteinase a on foam-active polypeptides during high and low gravity fermentation. Journal of the Institute of Brewing 2003, 109:194-202.
14. Buckee, G. K. (revised by Boden, J.A.F.) (1989) Identification of hazes, turbidities and sediments in beer. BRFI.
15. Chandley P. An improved method for the measurement of foam polypeptides in beer. BRFI Quarterly 1994, (October):26-27.
16. Chapon L. Nephelometry as a method for studying the relations between polyphenols and proteins. Journal of the Institute of Brewing 1993, 99:49-56.
17. Chapon L. The mechanics of beer stabilization. Brewers' Guardian 1994, 123:46-50.
18. Chlup P.H., Leiper K.A., Stewart G.G. A method of detection for residual isinglass in filtered and cask-conditioned beers. Journal of the Institute of Brewing 2006, 112:3-8.
19. Chlup P.H., Bernard D., Stewart G.G. The disc stack centrifuge and its impact on yeast and beer quality. Journal of the Institute of Brewing 2007, 65:29-37.
20. Chlup P.H., Conery J., Stewart G.G. Detection of mannan from Saccharomyces cerevisiae by flow cytometry. Journal of the Institute of Brewing 2007, 65:151-156.
21. Cooper D.J., Stewart G.G., Bryce J.H. Some reasons why high gravity brewing has a negative effect on head retention. Journal of the Institute of Brewing 1998, 104:83-87.
22. Cooper D.J., Stewart G.G., Bryce J.H. Hydrophobic polypeptide extraction during high gravity mashing - experimental approaches for its improvement. Journal of the Institute of Brewing 1998, 104:283-287.
23. Cooper D.J., Stewart G.G., Bryce J.H. Yeast proteolytic activity during high and low gravity wort fermentations and its effect on head retention. Journal of the Institute of Brewing 2000, 106:197-201.
24. Curin J., Chladek L., Skach J., Suran J. The effect of the mechanical stimulations on the colloidal stability of beer. Proceedings of the 22nd Congress of the European Brewery Convention, Zurich 1989, 601-608.
25. Curioni A., Pressi G., Furegon L., Peruffo A.D.B. Major proteins of beer and their precursors in barley: Electrophoretic and immunological studies. Journal of Agricultural and Food Chemistry 1995, 43:2620-2626.
26. Dadic M., vanGheluwe J.E.A., Valyi Z. Alkaline steeping and the stability of beer. Journal of the Institute of Brewing 1976, 82:273-276.
27. Dale C.J., Young T.W. Fractionation of high molecular weight polypeptides from beer using two dimensional gel electrophoresis. Journal of the Institute of Brewing 1988, 94:28-32.
28. Dale C.J., Young T.W., Brewer S. Amino acid analysis of beer polypeptides. Journal of the Institute of Brewing 1989, 95:89-97.
29. Dealing with persistent hazes in freshly filtered beer. Ferment, 1997, 10, 186-190.
30. Delcour J.A., Dondeyne P. The reactions between polyphenols and aldehydes and the influence of aldehyde on haze formation in beer. Journal of the Institute of Brewing 1982, 88:234-243.
31. Delcour J.A., Schoeters E.W., Dondeyne P., Moermann E. The intrinsic influence of catechins and proanthocyanidins on beer haze formation. Journal of the Institute of Brewing 1984, 90:381-384.
32. Delcour J.A., Schoeters M.M., Meysman E.W., Dondeyne P., Schrevens E.L., Wijnhoven J., Moerman E. Flavour and haze stability differences due to hop tannins in all-malt pilsner beers brewed with proanthocyanidin-free malts. Journal of the Institute of Brewing 1985, 91:88-92.
33. Delvaux F., Delvaux F.R., Delcour J.A. Characterisation of the colloidal haze in commercial and pilot scale Belgian white beers. Journal of the Institute of Brewing 2000, 106:221-227.
34. Delvaux F., Gys W., Michiels J., Delvaux F.R., Delcour J.A. Contribution of wheat and wheat protein fractions to the colloidal haze of wheat beers. Journal of the American Society of Brewing Chemists 2001, 59:135-140.
35. Delvaux F., Depraetere S.A., Delvaux F.R., Delcour J.A. Ambiguous impact of wheat gluten proteins on the colloidal haze of wheat beers. Journal of the American Society of Brewing Chemists 2003, 61:63-68.
36. Delvaux F., Combes F.J., Delvaux F.R. The effect of wheat malting on the colloidal haze of white beers. Technical Quarterly of the Master Brewers Association of the Americas 2004, 41:27-32.
37. Depraetere S.A., Delvaux F., Coghe S., Delvaux F.R. Wheat variety and barley malt properties: influence on haze intensity and foam stability of wheat beer. Journal of the Institute of Brewing 2004, 110:200-206.
38. Deutscher M.P. Guide to Protein Purification. Volume 182 of Methods in Enzymology 1990, Academic Press, pp. 290-293.
39. Djurtoft R. Composition of the protein and polypeptide fraction of EBC beer haze preparations. Journal of the Institute of Brewing 1965, 71:305-315.
40. Doner L.W., Becard G., Irwin P.L. Binding of flavonoids by polyvinylpolypyrrolidone. Journal of Agricultural and Food Chemistry 1993, 41:753-757.
41. Douma A.C., Mocking-Bode H.C.M., Kooijman M., Stolzenbach E., Orsel R., Bekkers A.C.A.P.A., Angelino A.S.A.G.F. Identification of foam stabilizing proteins under conditions of normal beer dispense and their biochemical and physiochemical properties. Proceedings of the 26th Congress of the European Brewery Convention, Maastricht 1997, 671-679.
42. Erdal K. Proanthocyanidin-free barley - malting and brewing. Journal of the Institute of Brewing 1986, 92:220-224.
43. Esnault E. Beer stabilization with papain. Brewers' Guardian 1995, 124:47-49.
44. Evans D.E., Hejgaard J. The impact of malt derived proteins on beer foam quality. Part I. The effect of germination and kilning on the level of Protein Z4, Protein Z7 and LTP1. Journal of the Institute of Brewing 1999, 105:159-169.
45. Evans D.E., Sheehan M.C., Stewart D.C. The impact of malt derived proteins on beer foam quality. Part II. The influence of malt foam-positive proteins and non-starch polysaccharides on beer foam quality. Journal of the Institute of Brewing 1999, 105:171-177.
46. Evans D.E., Robinson L.H., Sheehan M.C., Tolhurst R.L., Hill A., Skerritt J.S., Barr A.R. Application of immunological methods to differentiate between foam-positive and haze-active proteins originating from malt. Journal of the American Society of Brewing Chemists 2003, 61:55-62.
47. Fernyhough R., McKeown I., McMurrough I. Beer stabilization with silica gel. Brewers' Guardian 1994, 123:44-50.
48. Finings, Brewing Room Book, Pauls Malt, 1998-2000, 243-244.
49. Gopal, C. and Rehmanji, M. (2000). PVPP - The route to effective beer stabilisation. Brewers' Guardian, May, Supplement.
50. Guzman J., Nock A. Improved beer stabilization using silica adsorbents. Technical Quarterly of the Master Brewers Association of the Americas 1996, 33:185-186.
51. Guzman J., Nock A. Use of filtration grade silicas to provide combined filtration and beer stabilization benefits. Technical Quarterly of the Master Brewers Association of the Americas 1997, 34:272-273.
52. Hao J., Li Q., Dong J., Yu J., Gu G., Fan W., Chen J. Identification of the major proteins in beer by mass spectrometry following sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Journal of the American Society of Brewing Chemists 2006, 64:166-174.
53. He G-Q., Wang Z-Y., Liu Z-S., Chen Q-H., Ruan H., Scwartz P.B. Relationship of proteinase activity, foam proteins and head retention in unpasteurized beer. Journal of the American Society of Brewing Chemists 2006, 64:33-38.
54. Hejgaard J. Origin of a dominant beer protein immunochemical identity with a β-amylase-associated protein from barley. Journal of the Institute of Brewing 1977, 83:94-96.
55. Hejgaard J., Kaersgaard P. Purification and properties of the major antigenic beer protein of barley origin. Journal of the Institute of Brewing 1983, 89:402-410.
56. Hii V., Herwig W.C. Determination of high molecular weight proteins in beer using Coomassie blue. Journal of the American Society of Brewing Chemists 1982, 40:46-50.
57. Hollemans M., Tonies A.R.J.M. The role of specific proteins in beer foam. Proceedings of the 22nd Congress of the European Brewery Convention, Zurich 1989, 561-568.
58. Hough J.H., Briggs D.E., Stevens R., Young T.W. Malting and Brewing Science vol. 2, Hopped Wort and Beer 1982, Chapman & Hall. 2nd edition.
59. Ishibashi Y., Terano Y., Fukui N., Honbou N., Kakui T., Kawasaki S., Nakatani K. Development of a new method for determining beer foam and haze proteins by using the immunochemical method ELISA. Journal of the American Society of Brewing Chemists 1996, 54:177-182.
60. Jany A., Katzke M. CSS - A new beer stabilization process. Technical Quarterly of the Master Brewers Association of the Americas 2002, 39:96-98.
61. Jegou S., Douliez J., Molle D., Boivin P., Marion D. Purification and structural characterization of LTP1 polypeptides from beer. Journal of Agricultural Food Chemistry 2000, 48:5023-5029.
62. Kakui T., Ishibashi Y., Kunishige Y., Isoe A., Nakatani K. Application of enzyme - linked immunosorbent assay to quantitative evaluation of foam-active protein in wheat beer. Journal of the American Society of Brewing Chemists 1999, 57:151-154.
63. Kaneda H., Kano Y., Osawa T., Kawakishi S., Kamimun M. Effects of free radicals on haze formation in beer. Journal of Agricultural and Food Chemistry 1990, 38:1909-1912.
64. Kaneda H., Osawa T., Kawakishi S., Munekata M., Koshino S. Contribution of carbonyl-bisulfite adducts to beer stability. Journal of Agricultural and Food Chemistry 1994, 42:2428-2432.
65. Kano Y., Kamimura M. Simple methods for determination of the molecular weight distribution of beer proteins and their application to foam and haze studies. Journal of the American Society of Brewing Chemists 1993, 51:21-28.
66. Leclercq C., Dervilly G., Saulnier L., Dallies N., Zimmerman D., Roue C. Barley and malt pentosans: Structure and functionalities in the brewing industry. Proceedings of the 27th Congress of the European Brewery Convention, Cannes 1999, 429-436.
67. Leiper K.A., Stewart G.G., McKeown I.P. Beer polypeptides and silica gel. Part I. Polypeptides involved in haze formation. Journal of the Institute of Brewing 2003, 109:57-72.
68. Leiper K.A., Stewart G.G., McKeown I.P. Beer polypeptides and silica gel. Part II. Polypeptides involved in foam formation. Journal of the Institute of Brewing 2003, 109:73-79.
69. Leiper K.A., Stewart G.G., McKeown I.P., Nock T., Thompson M.J. Optimising beer stabilisation by the selective removal of tannoids and sensitive proteins. Journal of the Institute of Brewing 2005, 111:118-127.
70. Leisegang R., Stahl U. Degredation of a foam-promoting barley protein by a proteinase from brewing yeast. Journal of the Institute of Brewing 2005, 111:112-117.
71. Lewis M.J., Poerwantaro W.M. Release of haze material from the cell walls of agitated yeast. Journal of the American Society of Brewing Chemists 1991, 49:43-46.
72. Lewis M.J., Robertson I.C., Dankes S.U. Proteolysis in the protein rest of mashing - An appraisal. Technical Quarterly of the Master Brewers Association of the Americas 1992, 29:117-121.
73. Lopez M., Edens L. Effective prevention of chill-haze in beer using an acid proline-specific endoprotease from Aspergillus niger. Journal of Agricultural and Food Chemistry 2005, 53:7944-7949.
74. Lusk L.T., Goldstein H., Ryder D. Independent role of beer proteins, melanoidins and polysaccharides in foam formation. Journal of the American Society of Brewing Chemists 1995, 53:93-103.
75. Malcorps P., Haselaars P., Dupire S., Van den Eynde E. Glycogen released by the yeast as a cause of unfilterable haze in the beer. Technical Quarterly of the Master Brewers Association of the Americas 2001, 38:95-98.
76. Matsuzawa K., Nagashima Y. A new hydrated silica gel for stabilization of beer. Technical Quarterly of the Master Brewers Association of the Americas 1990, 27:62-72.
77. McCarthy S.L., Melm G.D., Pringle A.T. Comparison of rapid physical stability tests. Journal of the American Society of Brewing Chemists 2005, 63:69-72.
78. McKeown, I. and Earl, G. (2000) Lucilite Silica - The clear choice for stabilization. Brewers' Guardian, June, Supplement.
79. McMurrough I. Colloidal stabilization of beer. Ferment 1995, 8:39-45.
80. McMurrough I., Baert T. Identification of proanthocyanidins in beer and their direct measurement with a duel electrode electrochemical detector. Journal of the Institute of Brewing 1994, 100:409-416.
81. McMurrough I., O'Rourke T. New insight into the mechanism of achieving colloidal stability. Technical Quarterly of the Master Brewers Association of the Americas 1997, 34:271-277.
82. McMurrough I., Hennigan G.P., Loughrey M.J. Contents of simple, polymeric and complexed flavanols in worts and beers and their relationship to haze formation. Journal of the Institute of Brewing 1993, 89:15-23.
83. McMurrough I., Kelly R., Byrne J., O'Brian M. Effect of the removal of sensitive proteins and proanthocyanidins on the colloidal stability of lager beer. Journal of the American Society of Brewing Chemists 1992, 50:67-76.
84. McMurrough I., Madigan D., Kelly R.J., Smyth M.R. The role of flavanoid polyphenols in beer stability. Journal of the American Society of Brewing Chemists 1996, 54:141-148.
85. McMurrough I., Madigan D., Kelly R.J. Evaluation of rapid colloidal stabilization with polyvinylpolypyrrolidone (PVPP). Journal of the American Society of Brewing Chemists 1997, 55:38-43.
86. Miedl M., Bamforth C.W. The relative importance of temperature and time in the cold conditioning of beer. Journal of the American Society of Brewing Chemists 2004, 62:75-78.
87. Mikyška A., Hrabák M., Hašková D., Šrogl J. The role of malt and hop polyphenols in beer quality, flavour and haze stability. Journal of the Institute of Brewing 2002, 108:78-85.
88. Mitchell S. The Surface Properties of Amorphous Silicas 1966, Joseph Crosfield & Sons Ltd.
89. Mitchell A.E., Hong Y.-J., May J.C., Wright C.A., Bamforth C.W. A comparison of polyvinylpolypyrrolidone (PVPP), silica xerogel and a polyvinylpyrrolidone (PVP)-Silica co-product for their ability to remove polyphenols from beer. Journal of the Institute of Brewing 2005, 111:20-25.
90. Mohan S.B., Smith L., Kemp W., Lyddiatt A. An immunological analysis of beer foam. Journal of the Institute of Brewing 1992, 98:187-192.
91. Mussche R.A. Beer stabilization with gallotannin. Brewers' Guardian 1994, 123:44-49.
92. Niemsche K., Oppermann A. Clarification of wort and beer with silica sol. The Brewer International 2004, 4(6):30-32.
93. Nock A. Development of an improved silica-based beer stabilizer. Technical Quarterly of the Master Brewers Association of the Americas 1997, 34:174-179.
94. Onishi A., Proudlove M.O. Isolation of beer foam polypeptides by hydrophobic interaction chromatography and their partial characterisation. Journal of the Science of Food and Agriculture 1994, 65:233-240.
95. Outtrup H. Haze active peptides in beer. Proceedings of the 22nd Congress of the European Brewery Convention, Zurich 1989, 609-616.
96. Outtrup H. Foam stabilizers may contribute to beer haze. Proceedings of the 23rd Congress of the European Brewery Convention, Lisbon 1991, 473-480.
97. Outtrup H., Fogh R., Schaumburg K. The interactions between proanthocyanidins and peptides. Proceedings of the 21st Congress of the European Brewery Convention, Madrid 1987, 583-590.
98. O'Reilly J.P. The use and function of PVPP in beer stabilization. Brewers' Guardian 1994, 123:32-36.
99. O'Reilly J.P. The role of enhanced solubility PGA in beer head retention. Brewers' Guardian 1996, 125:22-24.
100. O'Rourke T. The requirements of beer stabilization. Brewers' Guardian 1994, 123:30-33.
101. Parker D.K. The study of haze formation in freshly packaged and stored beers. Technical Quarterly of the Master Brewers Association of the Americas 2007, 44:23-28.
102. Power, J. and Ryder, D. (1989-1991) Some principal points of colloidal stabilization. Brewing Room Book, Pauls Malts, pp. 55-65.
103. Preaux G., Holemans P., Van der Vurst M., Lontie R. Amino acid composition of the beer haze components retained by inorganic adsorbents. Journal of the Institute of Brewing 1969, 75:42-49.
104. Rehmanji M., Mola A., Narayanan K., Ianniello R. Polyclar (PVPP) for improving shelf life in laboratory treated lagers. Technical Quarterly of the Master Brewers Association of the Americas 1998, 35:95-100.
105. Rehmanji M., Mola A., Narayanan K., Gopal C. Superior colloidal stabilization of beer by combined treatment with silica (xerogel) and PVPP, polyclar plus 730. Technical Quarterly of the Master Brewers Association of the Americas 2000, 37:113-118.
106. Rehmanji M., Gopal C., Mola A. A novel stabilization of beer with Polyclar® Brewbrite™. Technical Quarterly of the Master Brewers Association of the Americas 2002, 39:24-28.
107. Robinson L.H., Evans D.E., Kaukovirta-Norja A., Vilpola A., Aldred P., Home S. The interaction between malt protein quality and brewing conditions and their impact on beer colloidal stability. Technical Quarterly of the Master Brewers Association of the Americas 2004, 41:353-362.
108. Sharpe F.R., Channon P.J. Beer haze caused by can lid lubricant. Proceedings of the 21st Congress of the European Brewery Convention, Madrid 1987, 9:599-606.
109. Sheehan M.C., Skerritt J.H. Identification and characterization of beer polypeptides derived from barley hordeins. Journal of the Institute of Brewing 1997, 103:297-306.
110. Sheehan M., Halim C., Skerritt J. Characterisation of the protein fractions removed from beer by silica gels with different physical properties. Proceedings of the 26th Convention of The Institute of Brewing, Asia Pacific Section, Singapore 2000, 151-154.
111. Siebert K.J. Beer clarity stability. Proceedings of the 6th Convention of The Institute of Brewing, Commonwealth & South Africa Section, Durban 1997, 67-78.
112. Siebert K.J. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. Journal of Agricultural and Food Chemistry 1999, 47:353-362.
113. Siebert K.J., Lynn P.Y. Mechanisms of beer colloidal stabilization. Journal of the American Society of Brewing Chemists 1997, 55:73-78.
114. Siebert K.J., Lynn P.Y. Comparison of polyphenol interactions with polyvinylpolypyrrolidone and haze-active protein. Journal of the American Society of Brewing Chemists 1998, 56:24-31.
115. Siebert K.J., Lynn P.Y. Effect of protein-polyphenol ratio on the size of haze particles. Journal of the American Society of Brewing Chemists 2000, 58:117-123.
116. Siebert K.J., Lynn P.Y. Comparison of methods for measuring protein in beer. Journal of the American Society of Brewing Chemists 2005, 63:163-170.
117. Siebert K.J., Lynn P.Y. Comparison of methods for measuring polyphenols in beer. Journal of the American Society of Brewing Chemists 2006, 64:127-134.
118. Siebert K.J., Carrasco A., Lynn P.Y. Formation of protein-polyphenol haze in beverages. Journal of Agricultural and Food Chemistry 1996, 44:1997-2005.
119. Siebert K.J., Troukhanova N.V., Lynn P.Y. Nature of polyphenol-protein interactions. Journal of Agricultural and Food Chemistry 1996, 44:80-85.
120. Siebert K.J., Lynn P.Y., Clark D.F., Hatfield G.R. Comparison of methods for assessing colloidal stability of beer. Technical Quarterly of the Master Brewers Association of the Americas 2005, 42:7-12.
121. Skinner K.E., Hardwick B.C., Saha R.B. Characterization of frozen beer precipitates from single packages. Journal of the American Society of Brewing Chemists 1993, 51:58-63.
122. Slack P.T., Bamforth C.W. The fractionation of polypeptides from barley and beer by hydrophobic interaction chromatography: The influence of their hydrophobicity on foam stability. Journal of the Institute of Brewing 1983, 89:397-401.
123. Soluble Silicates and Their Applications. Crosfield Ltd. May 1997.
124. Sorensen S.B., Bech L.M., Muldbjerg M., Beenfeldt T., Breddam K. Barley lipid transfer protein 1 is involved in beer foam formation. Technical Quarterly of the Master Brewers Association of the Americas 1993, 30:136-145.
125. Speers R.A., Jin Y-L., Paulson A.T., Stewart R.J. Effects of β-glucan, shearing and environmental factors on the turbidity of wort and beer. Journal of the Institute of Brewing 2003, 109:236-244.
126. Srogl J., Kosar K., Mikyska A., Bousova P. Changes occurring in polyphenol substances content during wort production. Proceedings of the 26th Congress of the European Brewery Convention, Maastricht 1997, 9:275-282.
127. Stoupis T., Stewart G.G., Stafford R.A. Hydrodynamic shear damage of brewer's yeast. Journal of the American Society of Brewing Chemists 2003, 61:219-225.
128. Tanaka M., Sakuma S. Prediction of the formation of frozen beer precipitates. Journal of the American Society of Brewing Chemists 1999, 57:104-108.
129. Taylor, R. (1998-2000) Traditional clarification procedures with modern cost benefits. Brewing Room Book, Pauls Malts, pp. 78-80.
130. Taylor B., Clem A., David P. Use of the combined stabilisation system and its impact on beer composition. Brauwelt International 2006, 24:158-163.
131. The mechanism of colloidal instability in beer and its consequences for haze and flavour stability . Ferment, 1998, 11, 189-196.
132. Vaag P., Bech L.M., Cameron-Mills V., Svendsen I. Characterization of a beer foam protein originating from barley. Proceedings of the 27th Congress of the European Brewery Convention, Cannes 1999, 157-166.
133. Veneri G., Zoccatelli G., Mosconi S., Pellegrina C.D., Chignola R., Rizzi C. A rapid method for the recovery, quantification and electrophoretic analysis of proteins from beer. Journal of the Institute of Brewing 2006, 112:25-27.
134. Walker C.J., Bolshaw L., Chandra S. Healthy drinks? - Beer and cider antioxidants. Proceedings of the 28th Congress of the European Brewery Convention, Budapest 2001, 92-101.
135. Walters M.T., Seefeld R., Hawthorne D.B., Kavanagh T.E. Composition and kinetics of particle formation in beer post packaging. Journal of the American Society of Brewing Chemists 1996, 54:57-61.
136. Wenn R.V., Wheeler R.E., Webb D.J. The prediction of high haze levels in freshly filtered lager beers responsible for the generation of "invisible" hazes and "bits" in fresh bottled lager. Proceedings of the 22nd Congress of the European Brewery Convention, Zurich 1989, 9:617-624.
137. Whittle N., Eldridge H., Bartley J., Organ G. Identification of the polyphenols in barley and beer by HPLC-MS and HPLC-Electrochemical detection. Journal of the Institute of Brewing 1999, 105:89-99.
138. Yang J-I., Siebert K.J. Development of a method for assessing haze-active protein in beer by dye-binding. Journal of the American Society of Brewing Chemists 2001, 59:172-182.
139. Yokoi S., Tsugita A. Characterization of major proteins and peptides in beer. Journal of the American Society of Brewing Chemists 1988, 46:99-103.
140. Yokoi S., Maeda K., Xiao R., Kameda K., Kamimura M. Characterization of beer proteins responsible for the foam of beer. Proceedings of the 22nd Congress of the European Brewery Convention, Zurich 1989, 9:593-600.
141. Yokoi S., Yamashita K., Kunitake N., Koshino S. Hydrophobic beer proteins and their function in beer foam. Journal of the American Society of Brewing Chemists 1994, 52:123-126.