Polepszanie organoleptycznej i fizykochemicznej stabilnosci piwa. Czesc II. Stabilnosc fizykochemiczna

• Autorzy: Debourg A.
• Języki publikacji: PL

Abstrakty

PL

W artykule przedstawiono różne strategie poprawiające stabilność organoleptyczną (cz. I) i fizykochemiczną piwa (cz. II). W części II omówiono czynniki wpływające na stabilność fizykochemiczną piwa. Przedstawiono mechanizm powstawania „zimnego zmętnienia " i związki biorące w tym udział: polifenole i białka. Omówiono sposoby zapobiegania powstawaniu „zimnych zmętnień": stosowanie enzymów proteolitycznych, ziemi okrzemkowej, polimeru PVPP, bentonitów, tanin.

EN

The different strategies of the organoleptical beer improvement (part I) together with the phisical and chemical beer improvement (part II) were presented in this article. The factors influencing phisical and chemical stability of beer were discussed in part II. The mechanism of cold turbidity creation and chemicals involved in this process including polyphenols and proteins was presented. The ways of counteraction against cold turbidity creation were disussed including application of the proteolitic enzymes, diatomite, PVPP, bentonite, tannin were discussed.

Słowa kluczowe

PL

zapobieganie; zmetnienie piwa; stabilnosc; wlasciwosci fizykochemiczne; ocena organoleptyczna; piwo; flawony; flawonoidy; enzymy proteolityczne; bentonit; poliwinylopolipirolidon; cechy organoleptyczne; fenole; ziemia okrzemkowa; taniny; browarnictwo; kwasy fenolowe

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 1998
• Tom: 42
• Numer: 10
• Opis fizyczny: s.18-22,rys.,tab.,bibliogr.

Twórcy

autor

Debourg A.

Bibliografia

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