The role of PVPP in removing polyphenols from beer in Birra Peja
Session
Agriculture, Food Science and Technology
Description
Formation of complexes between protein and polyphenols in beer is the reason for haze formation. By decreasing the content of protein or the content of polyphenols or both of them is possible to decrease the possibility of haze in beer and can reduce the size of molecules and polyphenols. The stability of beer is determined by the methods of forcing Test (0/60). At the same time there are checked the basic parameters of beer such as: alcohol, extract, acidity, foam, turbidity, color and pH value. High level of beer stability are shown by combined treatment of PVPP and silica gel. Depending of desired shelf life on colloidal haze there is possible to use different combinations for beer treatment with PVPP and silica gel.
Keywords:
beer, exctract, haze, polyphenols, protein, PVPP, silica gel, stabilization
Session Chair
Xhavit Bytyqi
Session Co-Chair
Hyrie Koraqi
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-19-2
Location
Pristina, Kosovo
Start Date
26-10-2019 11:00 AM
End Date
26-10-2019 12:30 PM
DOI
10.33107/ubt-ic.2019.401
Recommended Citation
Pehlivani, Kastriot; Lajqi, Xheme; Pajaziti, Mybeshir; and Elshani, Arsim, "The role of PVPP in removing polyphenols from beer in Birra Peja" (2019). UBT International Conference. 401.
https://knowledgecenter.ubt-uni.net/conference/2019/events/401
The role of PVPP in removing polyphenols from beer in Birra Peja
Pristina, Kosovo
Formation of complexes between protein and polyphenols in beer is the reason for haze formation. By decreasing the content of protein or the content of polyphenols or both of them is possible to decrease the possibility of haze in beer and can reduce the size of molecules and polyphenols. The stability of beer is determined by the methods of forcing Test (0/60). At the same time there are checked the basic parameters of beer such as: alcohol, extract, acidity, foam, turbidity, color and pH value. High level of beer stability are shown by combined treatment of PVPP and silica gel. Depending of desired shelf life on colloidal haze there is possible to use different combinations for beer treatment with PVPP and silica gel.