CHARACTERIZATION OF STABILIZED AND UNSTABILIZED BEERS

The preparation and properties of polyvinylpolypyrrolidone (PVPP) and silica gel and the mechanisms by which they stabilize beer are discussed. In stabilized beer, chill stability was associated with lower protein sensitivity to precipitation with tannins. Approximately 60% of the proteoses were of low molecular weight (<10,000 daltons). The most acidic of these proteoses were the least stable in solution, being precipitated from beer by cold treatment and adsorbents.