STUDIES ON NON-BIOLOGICAL HAZES OF BEERS: IX. EFFECT OF NYLON 66 IN DELAYING FORMATION OF HAZE
Open Access
- 10 September 1959
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 65 (5) , 418-422
- https://doi.org/10.1002/j.2050-0416.1959.tb01480.x
Abstract
Any given percentage of the anthocyanogens in beer may be removed at will by filtering the beer under appropriate conditions through Nylon 66 powder, with a corresponding extension in shelf-life of the product. In practice 15–30% removal of the anthocyanogens is sufficient to extend shelf-life several-fold, even in beers bottled in presence of relatively high amounts of air in the neck-space, and this extension is achieved without significant effect on flavour, bitterness or foam stability.Keywords
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