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Tech. Q. Master Brew. Assoc. Am., 1996, 33(3), 185-186.
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Improved beer stabilization using silica adsorbents.

Guzman, J. and Nock, A.

Abstract
Experiments with silica hydrogel preparations having different pore structures, giving varying degrees of permeability, have shown that the pore structure affects the types of proteins adsorbed by the gels. The results of trials of two silica hydrogel preparations in which the pore structure was modified to give a low permeability, resulting in the selective adsorption of beer haze proteins, are presented. Treatment of beer with these gels not only improved colloidal stability by comparison with beer stabilized with conventional silica gel, but also improved foam quality, since the selective character of the gels prevented them from adsorbing foaming proteins, which consequently remained in the beer.
Keywords : adsorption beer colloidal properties protein silica gel stabilisation