Haze identification – classification of particles and sediments – Part II
The first part of this series of articles described how classic haze phenomena such as e.g. organic substances, inorganic crystals or filtration aids can be identified in beer and in other alcoholic beverages. In this part, cases are described in which rarer contaminants cause haze. They can get into the product due to lack of attention, incorrect storage or unsuitable packaging materials. Examples taken from the VLB database show the analytical methods used for identifying these.
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