Optimising Beer Stabilisation by the Selective Removal of Tannoids and Sensitive Proteins
Kenneth A. Leiper1, Graham G. Stewart1,3, Ian P. McKeown2, Tony Nock2 and Matthew J. Thompson1
1 International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland.
2 Ineos Silicas Ltd, Liverpool Road, Warrington, WA5 1AB, England.
3 Corresponding author. E-mail: G.G.Stewart@hw.ac.uk
J. Inst. Brew. 111(2), 118-127, 2005 | VIEW ARTICLE
ABSTRACT
Colloidal stabilisation of all malt and adjunct lager beers through selective removal of haze sensitive glycoproteins using silica gel and tannoid polyphenols using polyvinylpolypyrrolidone (PVPP) or a polyvinylpyrrolidone (PVP)-modified silica gel has been demonstrated during full brewery production. At this scale PVPP and the PVP-modified silica gel exhibited equivalent binding capability for tannoid polyphenols although PVPP removed additional polyphenolic species. Characterisation of proanthocyanidins following treatment at 4°C with PVPP and the PVP-modified silica gel silica co-product confirmed that PVPP removes a wider range of polyphenolics. Both products exhibited poorer polyphenolic binding capability at 4°C as would be expected for a physical adsorption process.
Key words:
PVP-modified silica gel, PVPP, sensitive proteins,
silica gel, stabilisation, tannoids.
Publication no. G-2005-0718-294 ©2005 The Institute & Guild of Brewing