Hop proanthocyanidins for the fining of beer

Journal of the Institute of Brewing

Volumn 121, Issue 4, 2015, Pages 490-495

  Linforth, R S T ^a   Westwood, K ^b   Somani, A ^a   Doherty, N ^a   Cook, D J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Barth Innovations Ltd   (United Kingdom)

Author keywords

Brewing; Colloidal stability; Fining agent; Hop polyphenolics; Proanthocyanidin

Indexed keywords

BEER; CARBON DIOXIDE; CLARIFICATION; COLLOIDS; EXTRACTION; FERMENTATION; FLAVONOIDS; SUSPENDED SEDIMENTS; YEAST;

ACIDIC HYDROLYSIS; BREWING PROCESS; CO-PRODUCTS; COLLOIDAL STABILITY; COMMERCIAL PRODUCTS; FINING AGENTS; POLYPHENOLICS; PROANTHOCYANIDINS;

BREWING;

EID: 84944441037     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.250     Document Type: Article

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