Practical membrane filtration for beer clarification: its influence on taste and colloidal stability

摘要

The aim of this research was to identify the influence of membrane filtration on taste and colloidal stability of beer. We set a kieselguhr against a cross-flow membrane filtration installation and monitored the entire filtration process followed by a storage trial. After various comparative chemical and physical tests it was determined that the membrane filtrated beer had a lower iron and oxygen intake and a much lower ESR signal intensity. It also differs by a somewhat higher endogenous anti-oxidative potential (EAP-value) and taste panels showed a slight preference for the beer that was filtrated in the membrane filtration installation.