Hop proanthocyanidins for the fining of beer

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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...

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Bibliographic Details
Main Authors:	Linforth, Rob S.T., Westwood, K., Somani, Abhishek, Cook, David J.
Format:	Article
Published:	Wiley 2015
Subjects:	fining agent; hop polyphenolics; proanthocyanidin; brewing; colloidal stability
Online Access:	https://eprints.nottingham.ac.uk/46474/

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