An optimised hop addition, concerning to the content of haze-active polyphenols, causes better colloidal stability of the resulting beer. Consequently, the brewers can apply the accordant stabilization-agents more efficiently. The aim of this work was to provide a better understanding of the effects of wort boiling to the phenolic composition and its influences on the colloidal beer-stability. The conducted test series showed that it is possible to influence the concentration of haze-active substances, particularly of the flavan-3-ols (measured by HPLC), by variations in the choice of hopproducts. Usage of hop-extracts induces lower amounts of haze forming polyphenols than using pellets.
展开▼
