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What factors influence beer colloid stability

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What factors influence beer colloid stability

Release date:2016-10-19 Author:湯宸機械 Click:

Beer though after pasteurization, but with the passage of time will still be cloudy. The opacity is caused by dissolved in the colloidal substance in beer. In order to avoid the generation of colloid turbid, we must first understand the formation of colloid turbidity factors, and then find out the preventive measures.

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The influencing factors of beer colloid stability:

1, oxidation,

What factors influence beer colloid stability

In the presence of aerobic, the interaction between proteins and polyphenols in beer, and formation of protein - polyphenol compounds. With the passage of time, increasing the size of the complexes, resulting in beer colloid turbid.

2, metal ions,

Iron and copper is forming metal casse active participant. If beer by mechanical vibration, will strengthen the contact between iron and copper ion and colloid, resulting in colloid turbid. In addition to iron and copper ions, zinc, tin, aluminum is also formed beer turbidity of the participants.

3, saccharification

Saccharification is a solid liquid impregnation process. Saccharification time, temperature, concentration of mash, pH, dissolved oxygen and other factors will affect beer colloid stability.

4, mechanical vibration

Mechanical vibration will accelerate beer aging.

5, light

Light can cause beer oxidation, speed up the formation of the dregs.

6, high temperature

Beer storage temperature is a major factor affecting the formation of turbidity, temperature can accelerate the reaction process. Therefore, pasteurized also accelerates the formation of colloid turbidity.