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Factors Influencing The Quality Of Beer

May 02, 2017

Beer is a transparent colloidal solution, susceptible to microbial and physical and chemical effects, so that colloidal solution damage and loss of transparent characteristics, called beer "lost Light."

After losing the light and further suffer serious damage, the beer will be cloudy and precipitate. The main things are the following:

Yeast turbidity
The yeast turbidity of beer is caused by the mixing of wild yeast or yeast fermentation. The main manifestation of yeast turbidity is liquor loss, turbidity, precipitation, the bubble is very sufficient after the opening cover, often accompanied by channeling foam phenomenon (beer from the bottle gush out); Pour wine into the wine bottle, there is "smoke" phenomenon.

Cold Haze
When the beer is stored or transported around 0 ℃ for a certain time, because the temperature is low, the liquor often appears some smaller suspended particles, so that the beer loses light. If the time of storage at low temperature is extended, the liquor will appear larger condensed matter and cause precipitation. If the beer is in the phase of the loss of the storage temperature to 10 ℃ above, liquor will revert to the state of transparency. The turbidity caused by cold is actually a condensation of proteins.

Starch turbidity
--Because the saccharification is incomplete, still has a certain amount of starch to cause turbidity, and gradually appear white precipitation.

Oxidation turbidity
--Beer in bottles or barrels, inevitably with the air in contact with oxygen to cause turbidity, the more air, the faster the turbidity. Therefore, the amount of beer should be reduced to shake and exposure in storage, and should be stored at suitable temperatures.