Study And Analysis Of Beer Chill-Haze

The factors of formation of beer chill-haze on the base of simulating filtration in brewery were studied in this paper. Beer protein was analyzed by Kjeldahl method and SDS PAGE.Beer turbidity was analyzed to know that beer turbidity was not produce by one factor, but many factors. Although there are many ways to judge beer chill-haze, experience and practice are necessary.Silica gel and diatomite can improve clarify of fermentation effectively when filtrate beer. More important, colloid stability and prevent the produce of chill-haze can be improved by them.D300 was used in experiments. Turbidity, SASPL and foam persistence must be noticed when silica and diatomite were used. Silica gel, 200mg/L; diatomite, 600mg/L.Formation of beer turbidity could be accelerated by iron ion in beer. If 0.02 mg/kg iron ion was put in beer, obvious aging smell would be found. Formation of beer turbidity also could be accelerated by soluble oxygen, and it is a very important factor of destroy beer colloid stability. PH was controlled by many factors. A lot of CO2 were produced in ferment. Some were dissolved in beer, most of them were ejected to air. Low temperature and long time were good for solution of CO2, so beer would be more stabilization.Beer chill-haze was mainly influenced by high-molecule. Beer foam was composed by middle-molecule and low-molecule, but its character was mainly influenced by middle-molecule. There is no obvious difference between haze protein and foam protein. They are molecule weight overlap. More experiment should be done to test their relation.Haze-protein could be absorbed by Silica gel. Then haze-protein was washed off by ammonia solution. The solution was dialyzed, and then the solution was subjected to SDS PAGE. From electrophoresis image, it could be seen that haze-protein molecule weight at around 40kDa.