Turbidimetric behavior of colloidal particles in beer before filtration process

BENITEZ, ELISA INES; MARTINEZ AMEZAGA, JIMENA; SOSA, GLADIS LAURA; PERUCHENA NÉLIDA M.; LOZANO JORGE ENRIQUE

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Dublin; Año: 2013 vol. 6 p. 1082 - 1090

1935-5130

The effect of colloidal particles and yeast on turbidity of pilsen beer before the filtration process was studied in this work. The colloidal particles are mainly composed of polysaccharides, representing 96.89%, in second place proteins with a concentration close to 2%; and polyphenols less than 0.3%. There is also a very low concentration of yeast ( 2.4 values. Those values are typical of aggregates formed by rapid flocculation or diffusion limited aggregation. Results of this study support the formulation of a model valid for the prediction of colloidal particles concentration in beer.