Abstract
An extended filtration test with 0.45-μm membranes was employed in this study to investigate the influence of β-glucan polymers, shearing, pH, ethanol content, and storage time on beer filterability. Results indicated that the presence of β-glucans caused lower beer filterability. The maximum amount of beer filtered through a membrane filter (Vmax) and the initial filtration rate (Qinit) decreased with the addition of higher β-glucan molecular weight at higher concentrations. Shearing beer at 0–10°C resulted in lower Vmax and Qinit values. Higher pH values were found to improve beer filterability. Compared with nonalcohol beer samples, beers containing 5 and 10% (v/v) of ethanol showed lower Qinit and higher Vmax values. However, the addition of ethanol at 5 and 10% (v/v) decreased the relative Vmax (%) value of beer samples containing β-glucans compared with β-glucan-free beers. Filtration tests also suggested that a cold storage at 4°C for two weeks did not affect filterability in β-glucan treated beers.
Published Version
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