Increasing the Colloidal Stability of Non-alcoholic Beer Using "BREWERS CLAREX" Enzyme Preparation

Abstract

Introduction. The colloidal stability of beer is one of the important characteristics that ensure the high competitiveness of the drink and the interest of consumers in it. However, the finished beer is a complex system, the equilibrium of which can be disturbed under the influence of non-optimal conditions of transportation and storage, which leads to the loss of the original transparency. This makes it necessary to use in the production process such modes and technological methods that provide high colloidal stability of the finished beer, including non-alcoholic beer. One of these methods is the use of enzyme preparations of the proteolytic type of action, which reduce the concentration of protein compounds that can participate in the formation of colloidal opacities during the production of beer. Purpose. The purpose of our study was to determine the results of the application of the enzyme preparation "BREWERS CLAREX" added to the wort before the start of the main fermentation. Materials and Methods. The results of the application of the enzyme preparation "BREWERS CLAREX" added to the wort before the start of the main fermentation were evaluated by the content of "sensitive" proteins in the finished non-alcoholic beer, its precipitation limit with ammonium sulfate and turbidity. Results. A rational dosage of the enzyme preparation was established, equal to 2 cm3/Gl of wort. It was found that the use of this enzyme preparation can significantly reduce the content of protein substances that can initiate the formation of turbidity, and also increases the precipitation limit of finished non-alcoholic beer with ammonium sulfate. However, a direct correlation between the use of the enzyme preparation and the turbidity of the finished non-alcoholic beer obtained from different batches of malt, was not determined. Conclusions. It was found that the use of the “BREWERS CLAREX” enzyme preparation in a rational dosage ensured a shelf life of the finished non-alcoholic beer of at least 180 days