Haze formation in beer leads to an undesirable decline of consumer acceptance and, in many cases, to financial and image loss. The haze formation processes involve interactions between high and low molecular weight compounds in beer, however, the key mechanisms are yet barely understood on a molecular level. To better prevent haze formation in the future, haze-active components in beer and their molecular interactions should be investigated.<br/>Application of an activity-guided fractionation approach combined with nephelometric fraction analysis and untargeted UPLC-TOF-MS analysis, followed by LC-MS/MS(MRM) and NMR experiments on low-molecular weight components as well as proteomic analysis of the high-molecular weight fraction isolated from beer haze revealed the key molecules initiating beer haze formation. Relevant model incubation studies were then performed to validate the haze-formation activity of these components. The results may be helpful to select proper raw materials and optimize beer manufacturing parameters in order to increase beer stability and prevent economic losses by consumer rejections due to haze formation.<br/>

The chemistry of beer haze

255th National Meeting (2018)

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