Lesson 7 - Processing Aids and Additions SAQ
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Suggested Response - Q1
* Answer BOTH parts of this question:
a) Describe how a non-biological haze forms within beer.
b) Name two process aids used to remove haze sensitive proteins.
Response:
a) Non-biological chill hazes are formed from loosely bonded proteins and polyphenols. Proteins and polyphenols originate primarily from malted barley; polyphenols are also found in hops.
b) Silica gel and tannic acid.