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<meta content="Robinson, L.H." name="eprints.creators_name" />
<meta content="Evans, D.E" name="eprints.creators_name" />
<meta content="Kaukovirta-Norja, A." name="eprints.creators_name" />
<meta content="Vilpola, A." name="eprints.creators_name" />
<meta content="Aldred, P." name="eprints.creators_name" />
<meta content="Home, S." name="eprints.creators_name" />
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<meta content="2007-11-04 23:53:06" name="eprints.datestamp" />
<meta content="2008-01-08 15:30:00" name="eprints.lastmod" />
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<meta content="The Interaction Between Malt Protein Quality
and Brewing Conditions
and Their Impact on Beer Colloidal Stability" name="eprints.title" />
<meta content="pub" name="eprints.ispublished" />
<meta content="300000" name="eprints.subjects" />
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<meta content="beer aging, brewing, colloidal stability, filtration, haze,
malt, protein" name="eprints.keywords" />
<meta content="In bright beers, the formation of permanent haze is a serious quality
problem that places limitations on the storage life of the product. From
silica gel, used for the colloidal stabilization of beer, a silica eluent
(SE) protein fraction was isolated and an antibody raised against this
fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis
(SDS-PAGE) immunoblot analysis using the SE antiserum detected a
range of protein bands in barley, malt, beer, and haze. Interestingly, a
polymorphism was observed in some barley varieties that contained an
~12,000-molecular-weight band (SE +ve), while in other varieties, this
band was absent (SE –ve). Pilot brewing trials found that beer brewed
from SE –ve varieties formed less haze in haze force testing trials (5
days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties.
The interaction between the presence/absence of the SE protein
and controlled-atmosphere brewing by brewing under nitrogen or air
was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere
produced beer that was less stable compared with that produced
when brewing under a normal atmosphere. Filtration trials showed
that the colloidal stability of beer could be influenced by the filtration
process. The removal of the SE protein and other proteins during filtration
from beer brewed with an SE +ve malt variety, along with a reduction
in the level of total protein as measured by Bradford, resulted
in improved colloidal stability. Combined, these investigations are discussed
in terms of brewers’ options for extending the colloidal stability
of their beer and optimizing the colloidal stabilization treatments." name="eprints.abstract" />
<meta content="2004" name="eprints.date" />
<meta content="published" name="eprints.date_type" />
<meta content="Master Brewers Association of the Americas, Technical Quarterly" name="eprints.publication" />
<meta content="41" name="eprints.volume" />
<meta content="4" name="eprints.number" />
<meta content="353-362" name="eprints.pagerange" />
<meta content="TRUE" name="eprints.refereed" />
<meta content="1558-0628" name="eprints.issn" />
<meta content="http://www.mbaa.com/TechQuarterly/" name="eprints.official_url" />
<meta content="1. Ahvenainen, J., Vilpola, A., and Mäkinen, V. (1983). Die Versuchsbrauerei
in Espoo/Finland. Monatsschr. Brauwiss. 36:74-76.
2. Anness, B. J. (1984). Lipids of barley, malt and adjuncts. J. Inst. Brew.
90:315-318.
3. Asano, K., Shinagawa, K., and Hashimoto, N. (1982). Characterization
of haze-forming proteins of beer and their roles in chill haze formation.
J. Am. Soc. Brew. Chem. 40:147-154.
4. Back, W., Forster, C., Krottenthaler, M., Lehmann, J., Sacher, B., and
Thum, B. (1999). New research findings on improving taste stability.
Brauwelt Int. 17:394-405.
5. Bamforth, C. W. (1988). Processing and packaging and their effects
on beer stability. Ferment 1:49-53.
6. Bamforth, C. W. (1999). Beer haze. J. Am. Soc. Brew. Chem. 57:81-
90.
7. Bamforth, C. W. (1999). The science and understanding of the flavour
stability of beer: A critical assessment. Brauwelt Int. 17:98-110.
8. Bradford, M. M. (1976). A rapid and sensitive method for the quantitation
of microgram quantities of protein utilizing the principle of protein-
dye binding. Anal. Biochem. 72:248-254.
9. Chapon, L. (1994). The mechanics of beer stabilization. Brew. Guardian
123(12):46-50.
10. Compton, S. J., and Jones, C. G. (1985). Mechanism of dye response
and interference in the Bradford protein assay. Anal. Biochem. 151:
369-374.
11. European Brewery Convention. (1998). Analytica-EBC, 5th ed.
Method 4.7.2 Color of malt: Visual method; Method 4.9.1 Soluble nitrogen
of malt: Kjeldahl method; Method 8.3 Specific gravity of wort
by density meter; Method 8.10 Free amino nitrogen in wort by spectrophotometry
(IM); Method 9.2.1 Alcohol in beer by distillation;
Method 9.11 Total polyphenols in beer by spectrophotometry. Fachverlag
Hans Carl, Nürnberg, Germany.
12. Evans, D. E., Robinson, L. H., Sheehan, M. C., Tolhurst, R. L., Hill,
A., Skerritt, J. S., and Barr, A. R. (2003). Application of immunological
methods to differentiate between foam-positive and haze-active
proteins originating from malt. J. Am. Soc. Brew. Chem. 61:55-62.
13. Fukuda, K., Saito, W., Arai, S., and Aida, Y. (1999). Production of a
novel proanthocyanidin-free barley line with high quality. J. Inst.
Brew. 105:179-183.
14. Goldammer, T. (2000). Beer filtration. In: The Brewers’ Handbook,
pp. 289-310. Apex Publishers, Clifton, VA.
15. Harwick, W. A. (1978). Beer flavor stability. Brew. Dig. 53(10):42-44.
16. Hii, V., and Herwig, W. C. (1982). Determination of high molecular
weight proteins in beer using Coomassie blue. J. Am. Soc. Brew.
Chem. 40:46-50.
17. Jende-Strid, B. (1997). Proanthocyanidin-free malting barley—A solution
of the beer haze problem. In: Proc. Congr. Eur. Brew. Conv.
Madrid 26:101-108. IRL Press at Oxford University Press, Oxford, U.K.
18. Lewis, M. J., and Lewis, A. S. (2003). Correlation of beer foam with
other beer properties. Tech. Q. Master Brew. Assoc. Am. 40:114-124.
19. Lewis, M. J., Krumland, S. C., and Muhleman, D. J. (1980). Dyebinding
method for measurement of protein in wort and beer. J. Am.
Soc. Brew. Chem. 38:37-41.
20. McMurrough, I., Kelly, R., Byrne, J., and O’Brien, M. (1992). Effect
of the removal of sensitive proteins and proanthocyanidins on the colloidal
stability of lager beer. J. Am. Soc. Brew. Chem. 50:67-76.
21. Meilgaard, M. (2001). Effect on flavour of innovations in brewery
equipment and processing: A review. J. Inst. Brew. 107:271-286.
22. Miedl, M., and Bamforth, C. W. (2004). The relative importance of
temperature and time in the cold conditioning of beer. J. Am. Soc.
Brew. Chem. 62:75-78.
23. Moll, M. (1987). Colloidal stability of beer. In: Brewing Science, Vol.
3, pp. 1-327. J. R. A. Pollock, Ed. Academic Press, New York.
24. Robinson, L., Sheehan, M., Stuart, I. M., Barr, A. R., Ford, C. M., and
Evans, D. E. (2001). The influence of malt quality on the colloidal stability
of beer. In: Proc. Aust. Barley Tech. Symp., 10th, Canberra,
poster 30 (CD-Rom). ABTS, Canberra, Australia.
25. Robinson, L. H., Home, S., Pöyri, S., Aldred, P., Healy, P., Gooden, J.,
Barr, A. R., and Evans, D. E. (2003). The influence of the barley trypsin
inhibitor CMe (BTI-CMe) on the potential colloidal stability of
beer. In: Proc. Aust. Barley Tech. Symp., 11th, Adelaide, pp. 250-253.
ABTS, Adelaide, Australia.
26. Savage, D. J., and Thompson, C. C. (1972). Electrofocusing studies
on the formation of beer haze. J. Inst. Brew. 78:472-476.
27. Sheehan, M. C., Evans, D. E., and Skerritt, J. S. (1999). Improved
methods for determination of beer haze protein derived from malt. In:
Proc. Aust. Barley Tech. Symp., 9th, Melbourne, 2.9.1-2.9.4. ABTS,
Melbourne, Australia.
28. Shewry, P. R. (1993). Barley seed proteins. In: Barley: Chemistry and
Technology, pp. 131-197. A. W. MacGregor and R. S. Bhatty, Eds.
American Association of Cereal Chemists, St. Paul, MN.
29. Siebert, K. J. (1999). Effects of protein-polyphenol interactions on
beverage haze, stabilization, and analysis. J. Agric. Food Chem. 47:
353-362.
30. Siebert, K. J., and Lynn, P. Y. (1997). Mechanisms of beer colloidal
stabilization. J. Am. Soc. Brew. Chem. 55:73-78.
31. Siebert, K. J., and Lynn, P. Y. (1997). Haze-active protein and polyphenols
in apple juice assessed by turbidimetry. J. Food Sci. 62:79-
84.
32. von Wettstein, D., Jende-Strid, B., Ahrenst-Larsen, B., and Sørensen,
J. A. (1977). Biochemical mutant in barley renders chemical stabilization
of beer superfluous. Carlsberg Res. Commun. 42:341-351.
33. von Wettstein, D., Jende-Strid, B., Ahrenst-Larsen, B., and Erdal, K.
(1980). Proanthocyanidin-free barley prevents the formation of beer
haze. Tech. Q. Master Brew. Assoc. Am. 17:16-23." name="eprints.referencetext" />
<meta content="Robinson, L.H. and Evans, D.E and Kaukovirta-Norja, A. and Vilpola, A. and Aldred, P. and Home, S. (2004) The Interaction Between Malt Protein Quality and Brewing Conditions and Their Impact on Beer Colloidal Stability. Master Brewers Association of the Americas, Technical Quarterly, 41 (4). pp. 353-362. ISSN 1558-0628" name="eprints.citation" />
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<meta content="Kaukovirta-Norja, A." name="DC.creator" />
<meta content="Vilpola, A." name="DC.creator" />
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<meta content="Home, S." name="DC.creator" />
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<meta content="In bright beers, the formation of permanent haze is a serious quality
problem that places limitations on the storage life of the product. From
silica gel, used for the colloidal stabilization of beer, a silica eluent
(SE) protein fraction was isolated and an antibody raised against this
fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis
(SDS-PAGE) immunoblot analysis using the SE antiserum detected a
range of protein bands in barley, malt, beer, and haze. Interestingly, a
polymorphism was observed in some barley varieties that contained an
~12,000-molecular-weight band (SE +ve), while in other varieties, this
band was absent (SE –ve). Pilot brewing trials found that beer brewed
from SE –ve varieties formed less haze in haze force testing trials (5
days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties.
The interaction between the presence/absence of the SE protein
and controlled-atmosphere brewing by brewing under nitrogen or air
was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere
produced beer that was less stable compared with that produced
when brewing under a normal atmosphere. Filtration trials showed
that the colloidal stability of beer could be influenced by the filtration
process. The removal of the SE protein and other proteins during filtration
from beer brewed with an SE +ve malt variety, along with a reduction
in the level of total protein as measured by Bradford, resulted
in improved colloidal stability. Combined, these investigations are discussed
in terms of brewers’ options for extending the colloidal stability
of their beer and optimizing the colloidal stabilization treatments." name="DC.description" />
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<h1 class="ep_tm_pagetitle">The Interaction Between Malt Protein Quality and Brewing Conditions and Their Impact on Beer Colloidal Stability</h1>
<p style="margin-bottom: 1em" class="not_ep_block"><span class="person_name">Robinson, L.H.</span> and <span class="person_name">Evans, D.E</span> and <span class="person_name">Kaukovirta-Norja, A.</span> and <span class="person_name">Vilpola, A.</span> and <span class="person_name">Aldred, P.</span> and <span class="person_name">Home, S.</span> (2004) <xhtml:em>The Interaction Between Malt Protein Quality and Brewing Conditions and Their Impact on Beer Colloidal Stability.</xhtml:em> Master Brewers Association of the Americas, Technical Quarterly, 41 (4). pp. 353-362. ISSN 1558-0628</p><p style="margin-bottom: 1em" class="not_ep_block"></p><table style="margin-bottom: 1em" class="not_ep_block"><tr><td valign="top" style="text-align:center"><a href="http://eprints.utas.edu.au/2333/1/LR_haze_MBAA_2004.pdf"><img alt="[img]" src="http://eprints.utas.edu.au/style/images/fileicons/application_pdf.png" class="ep_doc_icon" border="0" /></a></td><td valign="top"><a href="http://eprints.utas.edu.au/2333/1/LR_haze_MBAA_2004.pdf"><span class="ep_document_citation">PDF</span></a> - Full text restricted - Requires a PDF viewer<br />1239Kb</td><td><form method="get" accept-charset="utf-8" action="http://eprints.utas.edu.au/cgi/request_doc"><input accept-charset="utf-8" value="2988" name="docid" type="hidden" /><div class=""><input value="Request a copy" name="_action_null" class="ep_form_action_button" onclick="return EPJS_button_pushed( '_action_null' )" type="submit" /> </div></form></td></tr></table><p style="margin-bottom: 1em" class="not_ep_block">Official URL: <a href="http://www.mbaa.com/TechQuarterly/">http://www.mbaa.com/TechQuarterly/</a></p><div class="not_ep_block"><h2>Abstract</h2><p style="padding-bottom: 16px; text-align: left; margin: 1em auto 0em auto">In bright beers, the formation of permanent haze is a serious quality
problem that places limitations on the storage life of the product. From
silica gel, used for the colloidal stabilization of beer, a silica eluent
(SE) protein fraction was isolated and an antibody raised against this
fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis
(SDS-PAGE) immunoblot analysis using the SE antiserum detected a
range of protein bands in barley, malt, beer, and haze. Interestingly, a
polymorphism was observed in some barley varieties that contained an
~12,000-molecular-weight band (SE +ve), while in other varieties, this
band was absent (SE –ve). Pilot brewing trials found that beer brewed
from SE –ve varieties formed less haze in haze force testing trials (5
days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties.
The interaction between the presence/absence of the SE protein
and controlled-atmosphere brewing by brewing under nitrogen or air
was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere
produced beer that was less stable compared with that produced
when brewing under a normal atmosphere. Filtration trials showed
that the colloidal stability of beer could be influenced by the filtration
process. The removal of the SE protein and other proteins during filtration
from beer brewed with an SE +ve malt variety, along with a reduction
in the level of total protein as measured by Bradford, resulted
in improved colloidal stability. Combined, these investigations are discussed
in terms of brewers’ options for extending the colloidal stability
of their beer and optimizing the colloidal stabilization treatments.</p></div><table style="margin-bottom: 1em" cellpadding="3" class="not_ep_block" border="0"><tr><th valign="top" class="ep_row">Item Type:</th><td valign="top" class="ep_row">Article</td></tr><tr><th valign="top" class="ep_row">Keywords:</th><td valign="top" class="ep_row">beer aging, brewing, colloidal stability, filtration, haze,
malt, protein</td></tr><tr><th valign="top" class="ep_row">Subjects:</th><td valign="top" class="ep_row"><a href="http://eprints.utas.edu.au/view/subjects/300000.html">300000 Agricultural, Veterinary and Environmental Sciences</a></td></tr><tr><th valign="top" class="ep_row">ID Code:</th><td valign="top" class="ep_row">2333</td></tr><tr><th valign="top" class="ep_row">Deposited By:</th><td valign="top" class="ep_row"><span class="ep_name_citation"><span class="person_name">Dr Evan Evans</span></span></td></tr><tr><th valign="top" class="ep_row">Deposited On:</th><td valign="top" class="ep_row">05 Nov 2007 10:53</td></tr><tr><th valign="top" class="ep_row">Last Modified:</th><td valign="top" class="ep_row">09 Jan 2008 02:30</td></tr><tr><th valign="top" class="ep_row">ePrint Statistics:</th><td valign="top" class="ep_row"><a target="ePrintStats" href="/es/index.php?action=show_detail_eprint;id=2333;">View statistics for this ePrint</a></td></tr></table><p align="right">Repository Staff Only: <a href="http://eprints.utas.edu.au/cgi/users/home?screen=EPrint::View&eprintid=2333">item control page</a></p>
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