Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone
In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewe...
Main Authors: | , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-09-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/9/1228 |
id |
doaj-02d6534c5e1b4690b2c93986023aca9c |
---|---|
record_format |
Article |
spelling |
doaj-02d6534c5e1b4690b2c93986023aca9c2020-11-25T03:31:10ZengMDPI AGFoods2304-81582020-09-0191228122810.3390/foods9091228Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and PolyvinylpolypyrrolidoneAlessio Cimini0Mauro Moresi1Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, 01100 Viterbo, ItalyDepartment for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, 01100 Viterbo, ItalyIn large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex<sup>®</sup>, centrifuging, rough filtering across 1.4-μm ceramic hollow-fiber membrane at 30 °C, and fine filtering through 0.45-μm cartridge filter. When feeding an enzymatically-pretreated and centrifuged rough beer with permanent haze (H<sub>P</sub>) of 2 or 14 European Brewery Convention unit (EBC-U), its primary clarification under periodic CO<sub>2 </sub>backflushing yielded a permeate with turbidity of 1.0–1.5 EBC-U at a high permeation flux (2.173 ± 51 or 593 ± 100 L m<sup>−2</sup> h<sup>−1</sup>), much greater than that typical of powder filters. The final beer was brilliant (H<sub>P</sub> = 0.57 ± 0.08 EBC-U) with almost the same colloidal stability of the industrial control and an overall log reduction value (~5.0 for the selected beer spoilage bacterium or 7.6 for the brewing yeast) in line with the microbial effectiveness of current sterilizing membranes. It was perceived as significantly different in flavor and body from the industrial control at a probability level of 10% by a triangle sensory test, as more likely related to the several lab-scale beer-racking steps used than to the novel process itself.https://www.mdpi.com/2304-8158/9/9/1228BeerBrewers Clarex®ceramic hollow-fiber membranecolloidal stabilitycrossflow microfiltrationdead-end filtration |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Alessio Cimini Mauro Moresi |
spellingShingle |
Alessio Cimini Mauro Moresi Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone Foods Beer Brewers Clarex® ceramic hollow-fiber membrane colloidal stability crossflow microfiltration dead-end filtration |
author_facet |
Alessio Cimini Mauro Moresi |
author_sort |
Alessio Cimini |
title |
Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone |
title_short |
Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone |
title_full |
Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone |
title_fullStr |
Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone |
title_full_unstemmed |
Innovative Rough Beer Conditioning Process Free from Diatomaceous Earth and Polyvinylpolypyrrolidone |
title_sort |
innovative rough beer conditioning process free from diatomaceous earth and polyvinylpolypyrrolidone |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-09-01 |
description |
In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex<sup>®</sup>, centrifuging, rough filtering across 1.4-μm ceramic hollow-fiber membrane at 30 °C, and fine filtering through 0.45-μm cartridge filter. When feeding an enzymatically-pretreated and centrifuged rough beer with permanent haze (H<sub>P</sub>) of 2 or 14 European Brewery Convention unit (EBC-U), its primary clarification under periodic CO<sub>2 </sub>backflushing yielded a permeate with turbidity of 1.0–1.5 EBC-U at a high permeation flux (2.173 ± 51 or 593 ± 100 L m<sup>−2</sup> h<sup>−1</sup>), much greater than that typical of powder filters. The final beer was brilliant (H<sub>P</sub> = 0.57 ± 0.08 EBC-U) with almost the same colloidal stability of the industrial control and an overall log reduction value (~5.0 for the selected beer spoilage bacterium or 7.6 for the brewing yeast) in line with the microbial effectiveness of current sterilizing membranes. It was perceived as significantly different in flavor and body from the industrial control at a probability level of 10% by a triangle sensory test, as more likely related to the several lab-scale beer-racking steps used than to the novel process itself. |
topic |
Beer Brewers Clarex® ceramic hollow-fiber membrane colloidal stability crossflow microfiltration dead-end filtration |
url |
https://www.mdpi.com/2304-8158/9/9/1228 |
work_keys_str_mv |
AT alessiocimini innovativeroughbeerconditioningprocessfreefromdiatomaceousearthandpolyvinylpolypyrrolidone AT mauromoresi innovativeroughbeerconditioningprocessfreefromdiatomaceousearthandpolyvinylpolypyrrolidone |
_version_ |
1724573226247389184 |