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ENZYMATIC DEGRADATION AND PARTICIPATION OF ESTER LINKED BEER POLYPHENOLS IN CHILL HAZE FORMATION.

Author(s) : MASSCHELEIN C., BATUM M.

Summary

IN ORDER TO PREVENT CHILL HAZE DUE TO ESTER LINKED BEER POLYPHENOLS, THE EXTRACELLULAR TANNOLYTIC ACTIVITY OF 28 MOULD STRAINS WAS STUDIED. AN ASPERGILLUS FLAVUS STRAIN GAVE SATISFACTORY RESULTS BOTH FOR YIELD IN FLOODED FERMENTATION AND BEER CHILLPROOFING. TANNASE IS MODERATELY HEAT-STABLE AND THE OPTIMUM PH FOR THE HYDROLYSIS OF TANNIC ACID WAS 4.9, WITH 92% ACTIVITY AT A PH OF 4.2. (Bull. bibliogr. CDIUPA, FR., 16, N. 1,1982/01, 101, 164260.

Details

  • Original title: ENZYMATIC DEGRADATION AND PARTICIPATION OF ESTER LINKED BEER POLYPHENOLS IN CHILL HAZE FORMATION.
  • Record ID : 1983-0656
  • Languages: English
  • Publication date: 1981
  • Source: Source: Proc. Eur. Brew. Conv. 18, Copenhagen
    18; 435-442; 3 fig.; 2 tabl.; 1 phot.; 13 ref.

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