Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration

Aleksander Poreda, Marek Zdaniewicz, Monika Sterczyńska, Marek Jakubowski and Czesław Puchalski
Additional contact information
Aleksander Poreda: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Krakow, Poland
Marek Zdaniewicz: Department of Food Industry Processes and Facilities, Koszalin University of Technology, Koszalin, Poland
Monika Sterczyńska: Department of Food Industry Processes and Facilities, Koszalin University of Technology, Koszalin, Poland
Marek Jakubowski: Department of Bioenergy Technology, University of Rzeszów, Rzeszów, Poland
Czesław Puchalski: Department of Bioenergy Technology, University of Rzeszów, Rzeszów, Poland

Czech Journal of Food Sciences, 2015, vol. 33, issue 4, 392-397

Abstract: Diatomaceous earth makes a great contribution to the amount of brewing waste. In this work, attempts were made to reduce the dosage of diatomaceous earth used during beer filtration, via the application of carrageenan at the stage of wort boiling. Carrageenan was added to the boiling wort (50 mg/l) and, after fermentation, the beer was filtered using different doses of diatomaceous earth (0.05-0.40 g/l). The filtration performance of beers obtained from carrageenan-pretreated wort was compared with the filtration of reference beer. It was found that beer produced from wort treated with carrageenan, had a significantly lower haze before filtration compared to the reference beer (other quality parameters showed no significant differences). The reference beer had a higher haze after filtration with 0.40 g/l of diatomaceous earth than the carrageenan pre-clarified beer after filtration with 0.05 g/l. It was concluded that the use of preliminary clarification of wort with carrageenan allows for a significant reduction of the diatomaceous earth application while maintaining high clarity of beer.

Keywords: fermentation; wort boiling; beer production; haze (search for similar items in EconPapers)
Date: 2015
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/92/2015-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/92/2015-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:92-2015-cjfs

DOI: 10.17221/92/2015-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().