Industrial-scale beer fining using gelatine
"Fining" of a beverage should achieve the following three main objectives: pre-clarification of a beverage to increase filtration performance, removal of substances which might give rise to secondary haze formation, correction of flavour- and colour characteristics of a beverage by removing polyphenols responsible for same.
In beer fining, gelatine has a very complicated and complex double function: Clarification and stabilisation. These two functions can be fulfilled only by suitable edible gelatine when all aspects of beer fining are given due attention. This paper contains a detailed description of all relevant issues.
The IEP represents the value at which the gelatine molecule has a neutral net charge with reference to its surroundings. Type B has an IEP near pH 5....
Select offer and read on
6 print issues
