Hop proanthocyanidins for the fining of beer
Fining agents are used in the clarification of beers; they help to reduce the time required to sediment suspended yeast cells and ensure the clarity and colloidal stability of beer. Following an adventitious observation during dry-hopping experiments, we identified a fining activity associated with...
| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Wiley
2015
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/46474/ |