Filtration
During beer filtration, yeast cells, permanent haze, and chill-haze are removed, leading to a loss of phenolic compounds.[1][2]
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Filtration rate and membrane life are negative affected by excessive amounts of undegraded beta-glucans and arabinoxylans.
Beer filtration significantly decreases the level of antioxidant activity of beer, due to the removal of natural antioxidants.[3] Firstly, a large portion of phenolic compounds are removed. Secondly, yeast cells are also removed, which provide reducing effect due to NADH.
Filtration removes significant amounts of phenolic compounds.[4]
Filtration increases dissolved oxygen pickup and therefore oxidation.[5]
Beer filtration through DE leads to lowered flavor stability, in part due to increased iron levels, but also by other mechanisms.[6]
See also Edit
References Edit
- ↑ Zhao H. Chapter 64: Effects of processing stages on the profile of phenolic compounds in beer. In: Preedy V, ed. Processing and Impact on Active Components in Food. Academic Press; 2015:533-539.
- ↑ Guido LF, Curto AF, Boivin P, Benismail N, Gonçalves CR, Barros AA. Correlation of malt quality parameters and beer flavor stability: multivariate analysis. J Agric Food Chem. 2007;55(3):728–733.
- ↑ Pascoe HM, Ames JM, Chandra S. Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale. J Am Soc Brew Chem. 2003;61(4):203–209.
- ↑ Fumi MD, Galli R, Lambri M, Donadini G, De Faveri DM. Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers. J Food Compos Anal. 2011;24(4–5):568–573.
- ↑ Nielsen H. The control of oxygen in beer processing. J Inst Brew. 1973;79(2):147–154.
- ↑ Uchida M, Ono M. Technological approach to improve beer flavor stability: analysis of the effect of brewing processes on beer flavor stability by the electron spin resonance method. J Am Soc Brew Chem. 2000;58(1):8–13.