Factors affecting the stability of beer colloids: 1. Ox […]
Factors affecting the stability of beer colloids:
1. Oxidation In the presence of oxygen, the protein in beer interacts with multiple substances to form protein-multiplexes. With the passage of time, the size of the complex continues to increase, resulting in turbid beer colloids.
2. The metal ions iron and copper are the product participants in the formation of metal turbidity. If the beer is mechanically vibrated, the contact between iron and copper ions and the colloid will be strengthened, resulting in turbidity of the colloid. In addition to iron and copper ions, zinc, tin, aluminum, etc. are also participants in the formation of beer turbidity.
3. Saccharification is a solid-liquid immersion process. Saccharification time, temperature, mash concentration, pH, dissolved oxygen and other factors will affect the stability of beer colloids.
4. Mechanical vibration will accelerate beer aging.
5. Light can promote the oxidation of beer and accelerate the formation of turbidity.
6. The storage temperature of high-temperature beer is the main factor affecting the formation of turbidity, and the increase in temperature will speed up the reaction process. Therefore, pasteurization will also accelerate the formation of colloidal turbidity.