Effects of b-glucan, shearing and environmental factors on the turbidity of wort and beer

The presence of added *b-glucan in wort caused increased turbidity levels, which increased at higher molecular weights and concentrations of the polymer. Levels of pH, maltose and ethanol, and shear experienced in a brewery also influenced the turbidity of wort and beer. Haze levels of beer after 0....

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Bibliographic Details
Published in:Journal of the Institute of Brewing 2003-01, Vol.109 (3), p.236-244.
Main Authors: Speers, R Alex, Jin, Yu-Lai, Paulson, Allan T, Stewart, Robert J
Format: Article
Language:English
Online Access:Get full text
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Summary:The presence of added *b-glucan in wort caused increased turbidity levels, which increased at higher molecular weights and concentrations of the polymer. Levels of pH, maltose and ethanol, and shear experienced in a brewery also influenced the turbidity of wort and beer. Haze levels of beer after 0.45 *mm membrane filtration were found to decrease due to the removal of non-*b-glucan particles. Cold storage at 4DGC for two weeks was found not to lower the turbidity caused by high concentrations of high molecular weight *b-glucan polymers.
ISSN:0046-9750