The filterability of wort and beer

摘要

The paper describes the influence of the three main sources of polysaccharides (malt, yeast and bacteria) on the filterability of wort and beer as well as the influence of the technology used in the brewery. Therefore two new methods were developed. A method which predicts the filterability of beer on the basis of a filter test of wort and a method to identify Polysaccharides after filtration by releasing them from the kieselguhr. Combining these methods in a step control makes it feasible to describe the changes in filterability during the production process and to detect the source and origin of problems in filterability.