COLLOIDAL STABILITY OF BEER - PRACTICAL REPORT
DOI:
https://doi.org/10.47820/recima21.v3i5.1474Keywords:
stability is one of the main factors forAbstract
Beer is a product that, since recent times, has been highly appreciated worldwide. In Brazil it is no different, the country has one of the largest brewing markets, with numbers that annually have been rising exponentially. One of the key factors to have a positive visibility at the time of marketing is the quality of beer. Colloidal stability is one of the main factors for this, i.e. the appearance of beer portrays whether the trader will have a good reputation or not. This stability is influenced by turbidity and this, in turn, is caused due to reactions involving proteins and polyphenols that form a compound of higher molecular weight making it insoluble at certain temperatures. First, these compounds only become insoluble at temperatures below 0°C and eventually redissolve when the beer returns to a higher temperature, then called cold turbidity. If this turbidity remains for a long period, it ends up becoming a permanent turbidity. There are several mechanisms for the elimination of these components, being more used the clarifying adjuvants that help in the removal of these compounds. Based on this, the present study aimed to review the use of seven types of clarifying agents, according to recent sources studied.
Downloads
References
- KUNZE, W. Technology Brewing and Malting. Berlin: VLB, 1999.
- Siebert, K.J., Carrasco, A.and Lynn, P.Y.( 1996 )Formation of protein-polyphenol haze in beverages. Journal of Agricultural and Food Chemistry, 44, 1997–2005.
- MCMURROUGH, I. Effect of PVPP dosage on the flavanoid content of beer and consequences for beer quality. Brew Digest. v.59, 1984.
- MIOTTO, M.; COLET, R.; FERNANDES, I.A.; GRIEP, P.; STEFFENS, C.; JUNGES,
- PRIEST, F. G. Microbiology and Microbiological Control in the Brewery. In: PRIEST, F.G.; STEWART, G. Handbook of Brewing, 2.ed. Boca Raton: Taylor e Francis Group, 2006.
- SALES, L.; SOUZA, P.G. Produção de cerveja do estilo Catharina Sour com Araçá-boi (Eugenia stipitata McVaugh). Brazilian Journal of Development. Curitiba, 7(1), p. 1599- 1613. 2021.
- SOUZA, L.M.; SALES, W.B. Análise microbiológica de sorvetes self-service sabor chocolate nas cidades de Pinhais-PR e Curitiba-PR. Brazilian Journal of Development. Curitiba, 6(3), p. 14011-14023. 2020.
- SIEBERT, K. J.; CARRASCO, A.; LYNN, P. Y. Formation of protein-polyphenol haze in beverages. Journal of Agriculture and Food Chemistry. v. 44, n. 8, p. 1997–2005, 1996.
- SIQUEIRA, P. B.; BOLINI H. M. A.; MACEDO, G. A. O Processo de fabricação da cerveja e seus efeitos na presença de polifenóis. Alimentos e Nutrição. v. 19, n. 4, p. 491- 498, 2008.
- STEWART, G. Beer Stability. In: PRIEST, F. G.; STEWART, G. Handbook of Brewing, 2.ed. Boca Raton: Taylor & Francis Group, 2006.
- CERVBRASIL - Associação brasileira da indústria cervejeira. Disponível em: http://www.cervbrasil.org.br/novo_site/curiosidades.
- McMurrough, I. and O’Rourke,T. ( 1997 ) New insight into the mechanism of achiev- ing colloidal stability .Technical Quarterly of the Master Brewers Association of the Americas, 34, 271–277.
- G1.GLOBO.COM. Novidade no mercado, Aretzbeer apresenta novo conceito de cerveja Pilsen. Disponível em:https://g1.globo.com/sp/bauru-marilia/especial-publicitario/aretzbeer/noticia/2020/03/10/novidade-no-mercado-aretzbeer-apresenta-novo-conceito-de-cerveja-pilsen.ghtml. Acesso em: 19 out. 2021.
- Mitchell, S. (1966) The Surface Properties of Amorphous Silicas. Joseph Crosfield & Sons Ltd.
- Gopal, C. and Rehmanji, M. (2000). PVPP–The route to effective beer stabilisation. Brewers’ Guardian, May, Supplement.
- O’Reilly, J. P. (1994) The use and function of PVPP in beer stabilization .Brewers ’Guardian, 123, 32 – 36 .
- Mitchell, A.E., Hong, Y.-J., May, J.C., Wright, C.A. and Bamforth, C.W.(2005) A com- parison of polyvinylpolypyrrolidone (PVPP), silica xerogel and a polyvinylpyrro- lidone (PVP)-Silica co-product for their ability to remove polyphenols from beer. Journal of the Institute of Brewing ,111, 20–25.
- Esnault, E.( 1995 ) Beer stabilization with papain. Brewers ’ Guardian,124 , 47 –49.
- Lopez, M.and Edens, L.( 2005 ) Effective prevention of chill-haze in beer using an acid proline-specific endoprotease from Aspergillus niger Journal of Agricultural and Food Chemistry, 53, 7944 – 7949.
- BRIGGS, D. E. et al. Brewing Science and Practice. Cambridge: Woodhead, p.881, 2004.
- NACHEL, M. Homebrewing for Dummies. 2 ed. Canada: Wiley Publishing, p.433, 2008.
- Mussche, R. A.( 1994 ) Beer stabilization with gallotannin. Brewers ’Guardian,123, 44– 49.
- Fernyhough, R.McKeown, I.and McMurrough , I.(1994) Beer stabilization with silica gel. Brewers ’ Guardian,123, 44 –50.
- McMurrough, I and O’Rourke, T.( 1997 ) New insight into the mechanism of achiev- ing colloidal stability . Technical Quarterly of the Master Brewers Association of the Americas,34 , 271 –277.
- JORDAN, Brent. The BREWER & DISTILLER: The use of clarification aids. 6. ed. [S.l.]: ABVICHERS, 2006. p. 22-22.
- JORDAN, Brent. The BREWER & DISTILLER: The use of clarification aids. 6. ed. [S.l.]: ABVICHERS, 2006. p. 23-23.
- JORDAN, Brent. The BREWER & DISTILLER: The use of clarification aids. 6. ed. [S.l.]: ABVICHERS, 2006. p. 24-24.
- DISTILLING, T. I. O. B. A. The Institute of Brewing and Distilling: Beer Clarification. 2. ed. [S.l.: s.n.], 2008. p. 3-5.
- SOIZ. The Institute of Brewing and Distilling: BEER CLARIFICATION. 2. ed. [S.l.: s.n.], 2008. p. 5-6.
- G1.GLOBO.COM. Novidade no mercado, Aretzbeer apresenta novo conceito de cerveja Pilsen. Disponível em:https://g1.globo.com/sp/bauru-marilia/especial-publicitario/aretzbeer/noticia/2020/03/10/novidade-no-mercado-aretzbeer-apresenta-novo-conceito-de-cerveja-pilsen.ghtml. Acesso em: 21 mar. 2022.
- REINOLD, Matthias R.. A ESTABILIZAÇÃO FÍSICO-QUÍMICA DA CERVEJA: Estratégias de tratamento da cerveja. CERVSIA, SÃO PAULO, v. 3, n. 64, p. 2-2, jul./2018. Disponível em: https://www.cervesia.com.br/artigos-tecnicos/downloads/artigos-t%C3%A9cnicos/84-a-estabilizacao-fisico-quimica-da-cerveja/file.html. Acesso em: 25 mar. 2022.
- McMurrough, I. Colloidal stabilization of beer. Ferment 1995, 8, 39–45.
- Gopal, C.; Rehmanji, M. PVPP—The route to effective beer stabilisation. Brew Guard 2000, 129, 1–4
- MASTANJEVI´C., K. M. V. K. J. L. M. J. Z. E. D. V. E. K. Beer–The Importance of Colloidal Stability (Non-Biological Haze): Beer–The Importance of Colloidal Stability. MDPI Open Access Journals, University of Osijek, Osijek, v. 4, n. 91, p. 6-7, nov./2018. Disponível em: https://sci-hub.se/10.3390/fermentation4040091. Acesso em: 27 mar. 2022.
- HORMIGO, J. F. L. D. C. A. D. “New trends for a classical enzyme: Papain, a biotechnological success story in the food industry: Brewing and wine industry. Science Direct, Holanda, v. 68, n. 924, p. 17-18, out./2017. Disponível em: https://doi.org/10.1016/j.tifs.2017.08.017. Acesso em: 27 mar. 2022
- DSM. Enzima cervejeira para simplificar a estabilização. Disponível em: https://www.dsm.com/food-specialties/pt_BR/products/beverage/brewers-clarex.html. Acesso em: 3 abr. 2022.
- CERVESIA. A utilização de ácido tânico na estabilização físico-química da cerveja. Disponível em: https://www.cervesia.com.br/artigos-tecnicos/tecnicos/qualidade/estabilizacao-da-cerveja/844-utilizacao-de-acido-tanico-na-estabilizacao-fisico-quimica-da-cerveja.html. Acesso em: 3 abr. 2022.
- RUN.UNL.PT. Avaliação da eficácia da utilização de estabilizantes na diminuição da turvação da cerveja. Disponível em: https://run.unl.pt/bitstream/10362/134619/1/Domingues_2019.pdf. Acesso em: 13 abr. 2022.
Downloads
Published
How to Cite
Issue
Section
Categories
License
Copyright (c) 2022 RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218
This work is licensed under a Creative Commons Attribution 4.0 International License.
Os direitos autorais dos artigos/resenhas/TCCs publicados pertecem à revista RECIMA21, e seguem o padrão Creative Commons (CC BY 4.0), permitindo a cópia ou reprodução, desde que cite a fonte e respeite os direitos dos autores e contenham menção aos mesmos nos créditos. Toda e qualquer obra publicada na revista, seu conteúdo é de responsabilidade dos autores, cabendo a RECIMA21 apenas ser o veículo de divulgação, seguindo os padrões nacionais e internacionais de publicação.
