Entity: Universitat Rovira i Virgili (URV)
Confidenciality: No
Education area(s): Begudes Fermentades
Title in different languages: Beer turbidity monitoring
Abstract: Turbidity in beer is essentially caused by particles of varying size that scatter light. Substances such as proteins, polyphenols (tannins), polysaccharides (β-glucans), yeast and bacteria cells, and foreign materials could contribute to beer haze. Two forms of turbidity are often observed: chill haze, resulting from particles precipitated in cold beer, and permanent haze, which is visible in beer at room temperature. Chill haze is reversible while the permanent haze is not. With some exceptions, consumers expect packaged beer to be clear and bright, and, therefore, these attributes must remain throughout their useful life. In fact, best-before date is mainly determined by physical stability, as if there is turbidity it would compromise the quality of the product, being a true defect. For this reason, there are several techniques during the brewing process that are based on separating the hazy elements from beer. Essentially, two clarifications are made: wort clarification and beer clarification, and physical methods are often used to separate the turbid solids from beer, like whirlpooling in wort and filtration in beer. The fieldwork carried out is based on monitoring the turbidity of beer in “Companyia Cercesera del Montseny” brewery in two key stages for its reduction: maturation and clarification, with the aim of optimizing the maturation and improving the efficiency of centrifugation and filtration.
Subject: Bioquímica i Biotecnologia
Academic year: 2018-2019
Language: Castellà
Work's public defense date: 2019-09-13
Subject areas: Biochemistry and biotechnology
Student: Pascual Fabregat, Guillem
Work's codirector: de Mier Vinué, Jordi
Department: Bioquímica i Biotecnologia
Creation date in repository: 2021-03-11
Keywords: beer turbidity, protein-poliphenol compounds, yeast floculation, clarification methods
Title in original language: Seguimiento de la turbidez de la cerveza
Project director: Plata Cots, Roger
Repositori URV