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Beer–The Importance of Colloidal Stability (Non-Biological Haze)

Faculty of Food Technology, University of Osijek, Osijek, F. Kuhača 20, 31000 Osijek, Croatia
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Fermentation 2018, 4(4), 91; https://doi.org/10.3390/fermentation4040091
Received: 30 September 2018 / Revised: 23 October 2018 / Accepted: 24 October 2018 / Published: 2 November 2018
(This article belongs to the Special Issue Brewing & Distilling)
Today’s beer differs in many ways from the original hazy brew made from grains and water left in the sun to ferment. The development of brewing procedures introduced filtration and colloidal stabilization as key elements in beer preservation and stability. Colloidal stability of beer is the most important factor in beer quality. Colloidal particles significantly shorten beer’s storage time, but most importantly, also influence its appearance. Colloidal stabilization involves one or more procedures that are applied at different stages during production and result in colloidal stability of the final product. Beer is considered to be colloidal stable if it can be stored for several months at 25 °C without exhibiting any changes in composition or other properties; specifically, beer has to be able to remain clear without any signs of precipitation. Since colloidal stability is of primary importance for the consumer, retail requirements have resulted in many solutions for this issue. Stabilization agents have to be reliable during the filtration and stabilization processes. Additionally, renewable agents are highly desirable. The level of colloidal stability required depends on the desired storage time and temperature after the beer has been packed. Consumers have higher and higher expectations that the industry has to follow. View Full-Text
Keywords: beer; colloidal stability; quality beer; colloidal stability; quality
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MDPI and ACS Style

Mastanjević, K.; Krstanović, V.; Lukinac, J.; Jukić, M.; Vulin, Z.; Mastanjević, K. Beer–The Importance of Colloidal Stability (Non-Biological Haze). Fermentation 2018, 4, 91.

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