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3. Filtration and clarification of cellar beer
3.1 Beer disorder
Filtered beer must meet specifications defined by market demand and product storage conditions.
The main aim of beer filtration is to separate yeast and insoluble (or colloidal) particles from the liquid phase. These particles are larger in size than those likely to give the beer a visibly cloudy appearance and reduce its brightness.
We therefore need to identify the factors responsible for the disorder.
Today, brewers are able to produce beer with a guaranteed colloidal stability of more than twelve months and a turbidity of less than 0.8 EBC (European Brewery Convention) units
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Filtration and clarification of cellar beer
Conclusion
Bibliography
Events
• EBC
• MBAA-ASBC
• WBC
Regulations
AFSSA – Avis relatif à l'autorisation d'emploi de polyamide 11 en tant qu'adjuvant de filtration dans la bière – Saisines n° 2003-SA-0253 et n° 2002-SA-0196, December 9, 2003, République Française (2003).
AFSSA – Avis relatif à la demande d'autorisation d'emploi de perlite en tant qu'auxiliaire technologique en brasserie. Saisine n° 2008-SA-0384, March 30, 2009, République Française (2009)....
Directories
Research laboratories, technical centers and industry associations
Brewers of Europe (all national brewers' associations) http://www.brewersofeurope.org
EBC (European Brewery Convention) is the scientific and technical organization of the Brewers of Europe.
Economic data
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A non-exhaustive summary of the main works in the literature relating to the application of membrane processes in brewing, published between 1984 and 1998, has been produced (table 1
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