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  5.     <title>UTas ePrints - The Interaction Between Malt Protein Quality and Brewing Conditions and Their Impact on Beer Colloidal Stability</title>
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  14. <meta content="Evans, D.E" name="eprints.creators_name" />
  15. <meta content="Kaukovirta-Norja, A." name="eprints.creators_name" />
  16. <meta content="Vilpola, A." name="eprints.creators_name" />
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  26. <meta content="2007-11-04 23:53:06" name="eprints.datestamp" />
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  29. <meta content="The Interaction Between Malt Protein Quality
  30. and Brewing Conditions
  31. and Their Impact on Beer Colloidal Stability" name="eprints.title" />
  32. <meta content="pub" name="eprints.ispublished" />
  33. <meta content="300000" name="eprints.subjects" />
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  35. <meta content="beer aging, brewing, colloidal stability, filtration, haze,
  36. malt, protein" name="eprints.keywords" />
  37. <meta content="In bright beers, the formation of permanent haze is a serious quality
  38. problem that places limitations on the storage life of the product. From
  39. silica gel, used for the colloidal stabilization of beer, a silica eluent
  40. (SE) protein fraction was isolated and an antibody raised against this
  41. fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis
  42. (SDS-PAGE) immunoblot analysis using the SE antiserum detected a
  43. range of protein bands in barley, malt, beer, and haze. Interestingly, a
  44. polymorphism was observed in some barley varieties that contained an
  45. ~12,000-molecular-weight band (SE +ve), while in other varieties, this
  46. band was absent (SE –ve). Pilot brewing trials found that beer brewed
  47. from SE –ve varieties formed less haze in haze force testing trials (5
  48. days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties.
  49. The interaction between the presence/absence of the SE protein
  50. and controlled-atmosphere brewing by brewing under nitrogen or air
  51. was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere
  52. produced beer that was less stable compared with that produced
  53. when brewing under a normal atmosphere. Filtration trials showed
  54. that the colloidal stability of beer could be influenced by the filtration
  55. process. The removal of the SE protein and other proteins during filtration
  56. from beer brewed with an SE +ve malt variety, along with a reduction
  57. in the level of total protein as measured by Bradford, resulted
  58. in improved colloidal stability. Combined, these investigations are discussed
  59. in terms of brewers’ options for extending the colloidal stability
  60. of their beer and optimizing the colloidal stabilization treatments." name="eprints.abstract" />
  61. <meta content="2004" name="eprints.date" />
  62. <meta content="published" name="eprints.date_type" />
  63. <meta content="Master Brewers Association of the Americas, Technical Quarterly" name="eprints.publication" />
  64. <meta content="41" name="eprints.volume" />
  65. <meta content="4" name="eprints.number" />
  66. <meta content="353-362" name="eprints.pagerange" />
  67. <meta content="TRUE" name="eprints.refereed" />
  68. <meta content="1558-0628" name="eprints.issn" />
  69. <meta content="http://www.mbaa.com/TechQuarterly/" name="eprints.official_url" />
  70. <meta content="1. Ahvenainen, J., Vilpola, A., and Mäkinen, V. (1983). Die Versuchsbrauerei
  71. in Espoo/Finland. Monatsschr. Brauwiss. 36:74-76.
  72. 2. Anness, B. J. (1984). Lipids of barley, malt and adjuncts. J. Inst. Brew.
  73. 90:315-318.
  74. 3. Asano, K., Shinagawa, K., and Hashimoto, N. (1982). Characterization
  75. of haze-forming proteins of beer and their roles in chill haze formation.
  76. J. Am. Soc. Brew. Chem. 40:147-154.
  77. 4. Back, W., Forster, C., Krottenthaler, M., Lehmann, J., Sacher, B., and
  78. Thum, B. (1999). New research findings on improving taste stability.
  79. Brauwelt Int. 17:394-405.
  80. 5. Bamforth, C. W. (1988). Processing and packaging and their effects
  81. on beer stability. Ferment 1:49-53.
  82. 6. Bamforth, C. W. (1999). Beer haze. J. Am. Soc. Brew. Chem. 57:81-
  83. 90.
  84. 7. Bamforth, C. W. (1999). The science and understanding of the flavour
  85. stability of beer: A critical assessment. Brauwelt Int. 17:98-110.
  86.  
  87.  
  88. 8. Bradford, M. M. (1976). A rapid and sensitive method for the quantitation
  89. of microgram quantities of protein utilizing the principle of protein-
  90. dye binding. Anal. Biochem. 72:248-254.
  91. 9. Chapon, L. (1994). The mechanics of beer stabilization. Brew. Guardian
  92. 123(12):46-50.
  93. 10. Compton, S. J., and Jones, C. G. (1985). Mechanism of dye response
  94. and interference in the Bradford protein assay. Anal. Biochem. 151:
  95. 369-374.
  96. 11. European Brewery Convention. (1998). Analytica-EBC, 5th ed.
  97. Method 4.7.2 Color of malt: Visual method; Method 4.9.1 Soluble nitrogen
  98. of malt: Kjeldahl method; Method 8.3 Specific gravity of wort
  99. by density meter; Method 8.10 Free amino nitrogen in wort by spectrophotometry
  100. (IM); Method 9.2.1 Alcohol in beer by distillation;
  101. Method 9.11 Total polyphenols in beer by spectrophotometry. Fachverlag
  102. Hans Carl, Nürnberg, Germany.
  103. 12. Evans, D. E., Robinson, L. H., Sheehan, M. C., Tolhurst, R. L., Hill,
  104. A., Skerritt, J. S., and Barr, A. R. (2003). Application of immunological
  105. methods to differentiate between foam-positive and haze-active
  106. proteins originating from malt. J. Am. Soc. Brew. Chem. 61:55-62.
  107. 13. Fukuda, K., Saito, W., Arai, S., and Aida, Y. (1999). Production of a
  108. novel proanthocyanidin-free barley line with high quality. J. Inst.
  109. Brew. 105:179-183.
  110. 14. Goldammer, T. (2000). Beer filtration. In: The Brewers’ Handbook,
  111. pp. 289-310. Apex Publishers, Clifton, VA.
  112. 15. Harwick, W. A. (1978). Beer flavor stability. Brew. Dig. 53(10):42-44.
  113. 16. Hii, V., and Herwig, W. C. (1982). Determination of high molecular
  114. weight proteins in beer using Coomassie blue. J. Am. Soc. Brew.
  115. Chem. 40:46-50.
  116. 17. Jende-Strid, B. (1997). Proanthocyanidin-free malting barley—A solution
  117. of the beer haze problem. In: Proc. Congr. Eur. Brew. Conv.
  118. Madrid 26:101-108. IRL Press at Oxford University Press, Oxford, U.K.
  119. 18. Lewis, M. J., and Lewis, A. S. (2003). Correlation of beer foam with
  120. other beer properties. Tech. Q. Master Brew. Assoc. Am. 40:114-124.
  121. 19. Lewis, M. J., Krumland, S. C., and Muhleman, D. J. (1980). Dyebinding
  122. method for measurement of protein in wort and beer. J. Am.
  123. Soc. Brew. Chem. 38:37-41.
  124. 20. McMurrough, I., Kelly, R., Byrne, J., and O’Brien, M. (1992). Effect
  125. of the removal of sensitive proteins and proanthocyanidins on the colloidal
  126. stability of lager beer. J. Am. Soc. Brew. Chem. 50:67-76.
  127. 21. Meilgaard, M. (2001). Effect on flavour of innovations in brewery
  128. equipment and processing: A review. J. Inst. Brew. 107:271-286.
  129. 22. Miedl, M., and Bamforth, C. W. (2004). The relative importance of
  130. temperature and time in the cold conditioning of beer. J. Am. Soc.
  131. Brew. Chem. 62:75-78.
  132. 23. Moll, M. (1987). Colloidal stability of beer. In: Brewing Science, Vol.
  133. 3, pp. 1-327. J. R. A. Pollock, Ed. Academic Press, New York.
  134. 24. Robinson, L., Sheehan, M., Stuart, I. M., Barr, A. R., Ford, C. M., and
  135. Evans, D. E. (2001). The influence of malt quality on the colloidal stability
  136. of beer. In: Proc. Aust. Barley Tech. Symp., 10th, Canberra,
  137. poster 30 (CD-Rom). ABTS, Canberra, Australia.
  138. 25. Robinson, L. H., Home, S., Pöyri, S., Aldred, P., Healy, P., Gooden, J.,
  139. Barr, A. R., and Evans, D. E. (2003). The influence of the barley trypsin
  140. inhibitor CMe (BTI-CMe) on the potential colloidal stability of
  141. beer. In: Proc. Aust. Barley Tech. Symp., 11th, Adelaide, pp. 250-253.
  142. ABTS, Adelaide, Australia.
  143. 26. Savage, D. J., and Thompson, C. C. (1972). Electrofocusing studies
  144. on the formation of beer haze. J. Inst. Brew. 78:472-476.
  145. 27. Sheehan, M. C., Evans, D. E., and Skerritt, J. S. (1999). Improved
  146. methods for determination of beer haze protein derived from malt. In:
  147. Proc. Aust. Barley Tech. Symp., 9th, Melbourne, 2.9.1-2.9.4. ABTS,
  148. Melbourne, Australia.
  149. 28. Shewry, P. R. (1993). Barley seed proteins. In: Barley: Chemistry and
  150. Technology, pp. 131-197. A. W. MacGregor and R. S. Bhatty, Eds.
  151. American Association of Cereal Chemists, St. Paul, MN.
  152. 29. Siebert, K. J. (1999). Effects of protein-polyphenol interactions on
  153. beverage haze, stabilization, and analysis. J. Agric. Food Chem. 47:
  154. 353-362.
  155. 30. Siebert, K. J., and Lynn, P. Y. (1997). Mechanisms of beer colloidal
  156. stabilization. J. Am. Soc. Brew. Chem. 55:73-78.
  157. 31. Siebert, K. J., and Lynn, P. Y. (1997). Haze-active protein and polyphenols
  158. in apple juice assessed by turbidimetry. J. Food Sci. 62:79-
  159. 84.
  160. 32. von Wettstein, D., Jende-Strid, B., Ahrenst-Larsen, B., and Sørensen,
  161. J. A. (1977). Biochemical mutant in barley renders chemical stabilization
  162. of beer superfluous. Carlsberg Res. Commun. 42:341-351.
  163. 33. von Wettstein, D., Jende-Strid, B., Ahrenst-Larsen, B., and Erdal, K.
  164. (1980). Proanthocyanidin-free barley prevents the formation of beer
  165. haze. Tech. Q. Master Brew. Assoc. Am. 17:16-23." name="eprints.referencetext" />
  166. <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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  169. <meta content="The Interaction Between Malt Protein Quality
  170. and Brewing Conditions
  171. and Their Impact on Beer Colloidal Stability" name="DC.title" />
  172. <meta content="Robinson, L.H." name="DC.creator" />
  173. <meta content="Evans, D.E" name="DC.creator" />
  174. <meta content="Kaukovirta-Norja, A." name="DC.creator" />
  175. <meta content="Vilpola, A." name="DC.creator" />
  176. <meta content="Aldred, P." name="DC.creator" />
  177. <meta content="Home, S." name="DC.creator" />
  178. <meta content="300000 Agricultural, Veterinary and Environmental Sciences" name="DC.subject" />
  179. <meta content="In bright beers, the formation of permanent haze is a serious quality
  180. problem that places limitations on the storage life of the product. From
  181. silica gel, used for the colloidal stabilization of beer, a silica eluent
  182. (SE) protein fraction was isolated and an antibody raised against this
  183. fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis
  184. (SDS-PAGE) immunoblot analysis using the SE antiserum detected a
  185. range of protein bands in barley, malt, beer, and haze. Interestingly, a
  186. polymorphism was observed in some barley varieties that contained an
  187. ~12,000-molecular-weight band (SE +ve), while in other varieties, this
  188. band was absent (SE –ve). Pilot brewing trials found that beer brewed
  189. from SE –ve varieties formed less haze in haze force testing trials (5
  190. days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties.
  191. The interaction between the presence/absence of the SE protein
  192. and controlled-atmosphere brewing by brewing under nitrogen or air
  193. was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere
  194. produced beer that was less stable compared with that produced
  195. when brewing under a normal atmosphere. Filtration trials showed
  196. that the colloidal stability of beer could be influenced by the filtration
  197. process. The removal of the SE protein and other proteins during filtration
  198. from beer brewed with an SE +ve malt variety, along with a reduction
  199. in the level of total protein as measured by Bradford, resulted
  200. in improved colloidal stability. Combined, these investigations are discussed
  201. in terms of brewers’ options for extending the colloidal stability
  202. of their beer and optimizing the colloidal stabilization treatments." name="DC.description" />
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  316.     <h1 class="ep_tm_pagetitle">The Interaction Between Malt Protein Quality and Brewing Conditions and Their Impact on Beer Colloidal Stability</h1>
  317.     <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&#13;
  318. problem that places limitations on the storage life of the product. From&#13;
  319. silica gel, used for the colloidal stabilization of beer, a silica eluent&#13;
  320. (SE) protein fraction was isolated and an antibody raised against this&#13;
  321. fraction. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis&#13;
  322. (SDS-PAGE) immunoblot analysis using the SE antiserum detected a&#13;
  323. range of protein bands in barley, malt, beer, and haze. Interestingly, a&#13;
  324. polymorphism was observed in some barley varieties that contained an&#13;
  325. ~12,000-molecular-weight band (SE +ve), while in other varieties, this&#13;
  326. band was absent (SE –ve). Pilot brewing trials found that beer brewed&#13;
  327. from SE –ve varieties formed less haze in haze force testing trials (5&#13;
  328. days at 55°C/1 day at 0°C) than did beer produced from SE +ve varieties.&#13;
  329. The interaction between the presence/absence of the SE protein&#13;
  330. and controlled-atmosphere brewing by brewing under nitrogen or air&#13;
  331. was also investigated. Surprisingly, the application of a nitrogen-rich atmosphere&#13;
  332. produced beer that was less stable compared with that produced&#13;
  333. when brewing under a normal atmosphere. Filtration trials showed&#13;
  334. that the colloidal stability of beer could be influenced by the filtration&#13;
  335. process. The removal of the SE protein and other proteins during filtration&#13;
  336. from beer brewed with an SE +ve malt variety, along with a reduction&#13;
  337. in the level of total protein as measured by Bradford, resulted&#13;
  338. in improved colloidal stability. Combined, these investigations are discussed&#13;
  339. in terms of brewers’ options for extending the colloidal stability&#13;
  340. 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,&#13;
  341. 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&amp;eprintid=2333">item control page</a></p>
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