Beer though after pasteurization, but with the passage of time will still be cloudy. The opacity is caused by dissolved in the colloidal substance in beer. In order to avoid the generation of colloid turbid, we must first understand the formation of colloid turbidity factors, and then find out the preventive measures.
Shang Chen machinery
The influencing factors of beer colloid stability:
In the presence of aerobic, the interaction between proteins and polyphenols in beer, and formation of protein - polyphenol compounds. With the passage of time, increasing the size of the complexes, resulting in beer colloid turbid.
2, metal ions,
Iron and copper is forming metal casse active participant. If beer by mechanical vibration, will strengthen the contact between iron and copper ion and colloid, resulting in colloid turbid. In addition to iron and copper ions, zinc, tin, aluminum is also formed beer turbidity of the participants.
Saccharification is a solid liquid impregnation process. Saccharification time, temperature, concentration of mash, pH, dissolved oxygen and other factors will affect beer colloid stability.
4, mechanical vibration
Mechanical vibration will accelerate beer aging.
Light can cause beer oxidation, speed up the formation of the dregs.
6, high temperature
Beer storage temperature is a major factor affecting the formation of turbidity, temperature can accelerate the reaction process. Therefore, pasteurized also accelerates the formation of colloid turbidity.