Journal of the Institute of Brewing · 1986 · 14 citations · 3 references
AgricultureChemistryFood ScienceFermentation EngineeringFermentation ScienceFood AnalysisAlcoholic FermentationBeer FermentationIsinglass FiningIsinglass CompositionParticle Size ReductionPost-fining FiltrationYeast Fining
After fermentation the suspended particles in unfined beer can be classified into two groups: a) yeast and b) proteinaceous material associated with carbohydrates and polyphenols. These can be differentiated in terms of particle size using a Coulter Counter. Clarification by fining applied either in cask or as a pre-filtration technique is greatly affected by large concentrations of particles other than yeast. The majority of this mainly proteinaceous material has been shown to be derived from ‘cold break’ which remains suspended in the beer after fermentation. The amount of this material can be reduced significantly by the effective use of copper finings. In consequence, reduced levels of both auxiliary and isinglass finings have been shown to give more rapid overall clarification whilst producing a smaller volume of sediment.
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