ArticleFoods (Basel, Switzerland)2022
Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- A Review of the Biotechnological Potential of Cave Fungi: A Toolbox for the Future.Journal of fungi (Basel, Switzerland) · 2025Review
- Biochemical and Structural Characterization of a Novel Psychrophilic Laccase (Multicopper Oxidase) Discovered fromInternational journal of molecular sciences · 2024Article
- Effects of Dry-Hopping on Beer Chemistry and Sensory Properties-A Review.Molecules (Basel, Switzerland) · 2023Review
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Authors and funding
4 authors.
Funding
Abstract
The development of green and sustainable biotechnological approaches for preventing chill haze formation is currently under investigation. In this preliminary study, laccase and tannase (pure or combined) were applied as phenolic-degrading enzymes during two crucial brewing steps (i. post-mashing and ii. before the yeast inoculum). In post-mashing and irrespective of the dosage applied (100 μL/L or 1 mL/L), tannase-based treatment ensured the complete removal of haze active (HA) phenols, which was proved by the full prevention of chill haze (about 1 EBC vs. 22 EBC in the control sample). Before yeast inoculum for the alcoholic fermentation, the removal of haze active phenols and the prevention of chill haze were both tannase-dosage-dependent (15 and 2 EBC for the lowest and the highest dosages, respectively) although they failed to completely break down the HA phenols. This biotechnological approach did not significantly affect the chromatic properties of treated beer.
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Registered trials
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