Factors affecting the stability of beer colloids:
1. Oxidation In the presence of oxygen, proteins in beer interact with multi-substances to form protein-multi-complexes. Over time, the complexes increased in size, causing the beer colloid to be cloudy.
2. Metal ions Iron and copper are cumulative participants in the formation of metallic opacities. If the beer is subjected to mechanical vibrations, the contact between the iron and copper ions and the colloid will be enhanced, resulting in a cloudy colloid. In addition to iron and copper ions, zinc, tin, aluminum, etc. are also participants in the formation of beer cloudiness.
3. Saccharification is a solid-liquid immersion process. The saccharification time, temperature, mash concentration, pH, dissolved oxygen and other factors will affect the colloidal stability of beer.
4. Mechanical vibration will accelerate the aging of beer.
5. Light can promote the oxidation of beer and accelerate the formation of turbidity.
6. The storage temperature of high-temperature beer is the main factor affecting the formation of turbidity, and the increase of temperature will speed up the reaction process. Therefore, pasteurization also accelerates the formation of colloidal haze.
