STUDIES ON NON-BIOLOGICAL HAZES OF BEERS X. WIDER ASPECTS OF THE NYLON TREATMENT OF BEERS
Open Access
- 8 July 1960
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 66 (4) , 313-318
- https://doi.org/10.1002/j.2050-0416.1960.tb01718.x
Abstract
As expected from the fact that similar compounds form permanent and chill hazes, treatment of beers with Nylon 66, which gives resistance to the formation of permanent haze, also increases the chill stability of the product. The added stability is observed in canned beer as well as in bottled beer. The use of cold storage of beers for augmenting shelf life and chill stability may be replaced by nylon treatment without affecting other properties of the beer. Of various polyamide resins examined, Nylon 66 is the most adsorptive in respect of haze-forming anthocyanogens.Keywords
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