Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings

This study investigated the effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Industrial lager beers were produced solely from barley malt or from barley malt with adjuncts (corn grist and starch syrup or unmalted barley). Various stabilization aids were also used (silica gel, PVPP, proline-specific endoprotease, carrageenan). Predictive shelf-life tests were conducted. We analyzed the content of compounds (proteins and polyphenols) generally related to beer colloidal stability. The results show that the haze-forming potential of the beer during storage can be evaluated based on the coagulable nitrogen content (high molecular weight proteins), rather than the total nitrogen content and polyphenol content. A very strong and statistically significant negative correlation was observed between the concentration of coagulable nitrogen and beer colloidal stability. When brewing was conducted with 49% barley raw material and exogenous proteases, especially proline-specific endoprotease, the coagulable nitrogen content fell and beer colloidal stability improved. The use of corn grist and starch syrup as up to 40% of the total grist resulted in a 30% longer physical shelf life compared to the all-malt beer.

Automated summary

This study investigated the effects of using adjuncts, enzymes, and finings on the colloidal stability of beer. The results showed a negative correlation between coagulable nitrogen content and beer colloidal stability. Additionally, it was found that using corn grist and starch syrup in brewing can prolong the physical shelf life of beer.