Characterization of Amorphous-Particle Haze. K. J. Siebert, L. E. Stenroos, and D. S. Reid, The Stroh Brewery Co., One Stroh Drive, Detroit, MI 48226. J. Am. Soc. Brew. Chem. 39:0001, 1981.

A number of hazes in worts and in beers before final filtration were examined with nephelometry, electronic particle counting, optical microscopy, scanning electron microscopy, chemical analysis, and enzyme treatment. The relative merits of the various techniques in avoiding artifact formation, estimating the quantity of haze present, and characterizing the haze material to determine its origin were assessed. The hazes were almost entirely protein and carbohydrate. The carbohydrate contained a high percentage of reducing sugars, indicating an average degree of polymerization of 4. A large portion of the carbohydrate was nonglucan. Substantial amounts of mannose were found in one of the wort samples and in two of the beer samples.

Keywords: Analysis, Enzyme treatment, Measurement, Microscopy, Particle counting, Staining