Effects of β-Glucan, Shearing and Environmental Factors on the Turbidity of Wort and Beer
R. Alex Speers 1, 2, Yu-Lai Jin 1, Allan T. Paulson 1 and Robert J. Stewart 3
1 Department of Food Science and Technology, Dalhousie University, 1360 Barrington Street, D401, Halifax, NS B3J 2X4 Canada. Phone: +1(902) 494-3146. Fax: +1(902) 420-0219.
2 Corresponding author. E-mail: Alex.Speers@Dal.Ca
3 Labatt-ITW Technology Department Americas, 197 Richmond Street, London, ON Canada N6A 4M3. Present address: Ocean Nutrition Canada Ltd., 1721 Lower Water Street, Halifax, NS B3J 1S5, Canada.
J. Inst. Brew. 109(3), 236-244, 2003 | VIEW ARTICLE
ABSTRACT
The presence of added β-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 µm membrane filtration were found to decrease due to the removal of non-β-glucan particles. Cold storage at 4°C for two weeks was found not to lower the turbidity caused by high concentrations of high molecular weight β-glucan polymers.
Key words:
Beer, beta-glucan, haze, turbidity, wort
Publication no. G-2003-0925-137 ©2003 The Institute & Guild of Brewing