Glycogen Released by the Yeast as a Cause of Unifiltrable Haze in the Beer

Philippe Malcorps; P. Haselaars; S. Dupire

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Glycogen Released by the Yeast as a Cause of Unifiltrable Haze in the Beer

机译：酵母释放的糖原是啤酒中无法过滤的雾度的原因

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Some breweries were regularly faced with a persistent (20 deg. C) haze in freshly filtered beer with some peak values up to 1.2 EBC. No clear relationship was found with bad filtering or brewing practices, changes in raw materials, or abnormal fermentation profiles. Palliative treatments like enzymes or fining agents were unsuccess- Ful. The haze was identified as glycogen spontaneously released by The yeast during the fermentation.

机译：一些啤酒厂经常面临新鲜过滤的啤酒中持久的（20摄氏度）雾霾，其峰值最高为1.2 EBC。没有发现与不良的过滤或酿造方法，原料变化或异常的发酵特性之间存在明确的关系。像酶或澄清剂这样的姑息治疗是不成功的。雾度被确定为酵母在发酵过程中自发释放的糖原。

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《Technical Quarterly》 |2001年第2期|p.95-98|共4页
作者
Philippe Malcorps; P. Haselaars; S. Dupire;
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原文格式 PDF
正文语种 eng
中图分类酿造工业;
关键词
Beer filtration; filterability; glucan;

机译：啤酒过滤;可过滤性葡聚糖;

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Glycogen Released by the Yeast as a Cause of Unifiltrable Haze in the Beer

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