Haze formation in model beer systems.
The interaction of a haze-active protein (gliadin) and a haze-active polyphenol (tannic acid) was studied in a model beer system in order to investigate the principle mechanisms of haze formation at low temperatures. Low concentrations (g/L) of tannic acid, high concentrations of gliadin, and comparatively high temperatures lead to maximum haze values. When considered on a molar basis, the greatest haze levels are displayed at an approximate 1:1 equivalence of polyphenol and protein. The greater part of haze formation was completed within 0.5 h, irrespective of the concentration of gliadin, the concentration of tannic acid, and the temperature of the model solution.
Miedl
Michaela
M
Department of Food Science & Technology, University of California, Davis, California 95616-8598, USA.
Garcia
Marco A
MA
Bamforth
Charles W
CW
D001515:Beer / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis; D005903:Gliadin / Q000032:analysis*; D009391:Nephelometry and Turbidimetry; D010636:Phenols / Q000032:analysis; D059808:Polyphenols; D011506:Proteins / Q000032:analysis; D013634:Tannins / Q000032:analysis*; D013696:Temperature
D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D011506:Proteins; D013634:Tannins; D005903:Gliadin