Abstract
Today’s beer differs in many ways from the original hazy brew made from grains and water left in the sun to ferment. The development of brewing procedures introduced filtration and colloidal stabilization as key elements in beer preservation and stability. Colloidal stability of beer is the most important factor in beer quality. Colloidal particles significantly shorten beer’s storage time, but most importantly, also influence its appearance. Colloidal stabilization involves one or more procedures that are applied at different stages during production and result in colloidal stability of the final product. Beer is considered to be colloidal stable if it can be stored for several months at 25 °C without exhibiting any changes in composition or other properties; specifically, beer has to be able to remain clear without any signs of precipitation. Since colloidal stability is of primary importance for the consumer, retail requirements have resulted in many solutions for this issue. Stabilization agents have to be reliable during the filtration and stabilization processes. Additionally, renewable agents are highly desirable. The level of colloidal stability required depends on the desired storage time and temperature after the beer has been packed. Consumers have higher and higher expectations that the industry has to follow.
Highlights
Clarity is one of the most appealing characteristics of beer that drives consumption of products such as lagers and pilsners
Craft beer brewers often acknowledge the haziness of beer, and this can be a desirable characteristic for consumers of these types of beers
[13] reported reported that wort research conducted onon two wheat malt produced from samples infected with Fusarium culmorum showed a decrease in wort clarity
Summary
Clarity is one of the most appealing characteristics of beer that drives consumption of products such as lagers and pilsners. Craft beer brewers often acknowledge the haziness of beer, and this can be a desirable characteristic for consumers of these types of beers Those familiar with lagers and pilsners expect these beers to exhibit a homogeneous, intense, and stable haze. Since colloidal haze is such an important quality indicator of beer, many studies have been carried out on filtrated pilsners and lagers [4,5,6,7,8]. According to these studies, the most frequent haze constituents are proteins and polyphenols. (starch, β-glucans and arabinoxylans) as being amongst the most important haze-forming compounds
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