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CHARACTERIZATION AND MECHANISMS OF FORMATION OF FROZEN BEER PRECIPITATES.

Author(s) : YAMASHITA H.

Type of article: Article

Summary

FORMATION OF PRECIPITATES IS OBSERVED IN BEERS WHICH ARE STORED FOR SEVERAL DAYS AT -8 OR -13 DEG C. THESE PRECIPITATES ARE MAINLY COMPOSED OF BETA-GLUCANES WHOSE MOLECULAR WEIGHT IS BETWEEN 1,000 AND 1,000,000. TWO ENZYMES ARE IDENTIFIED IN BREWERS BARLEY MALT WHICH CAN CATALYSE DEGRADATION OF GLUCANES. FORMATION OF THESE PRECIPITATES IS CONSIDERED TO BE DUE TO AN INCREASE IN ALCOHOL CONCENTRATION CAUSED BY THE FREEZING PROCESS.

Details

  • Original title: CHARACTERIZATION AND MECHANISMS OF FORMATION OF FROZEN BEER PRECIPITATES.
  • Record ID : 1990-1139
  • Languages: English
  • Source: J. am. Soc. brew. Chem. - vol. 47 - n. 3
  • Publication date: 1989

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