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<p>Beer, a globally popular alcoholic beverage, maintains its commercial value through visual clarity, a key quality trait affecting consumer acceptance. As a colloidal system, the non-biological turbidity of beer is a key issue affecting its shelf-life stability. This review elucidates the molecular interactions among essential colloidal components that induce turbidity formation: (1) The formation of chill haze is primarily driven by protein-polyphenol complexes, which arise through hydrophobic interactions and hydrogen bonding. The haze-active proteins include proline-rich prolamins (15–32&#xa0;kDa), lipid transfer protein 1 (LTP1), protein Z, and serpins, all of which contribute to turbidity. (2) Dextrins, particularly the understudied low-molecular-weight (LMW) fraction, are proposed to exacerbate turbidity via hydrogen-bond aggregation and oxidative cross-linking. Emerging albeit indirect evidence suggests that residual LMW dextrins may act as oxidative stimuli or nucleation sites, interacting synergistically with protein-polyphenol complexes and other polysaccharides to accelerate haze formation. (3) β-glucan and arabinoxylan facilitate particle aggregation by enhancing viscosity and promoting gelation. Environmental factors that affect the stability of beer colloids, such as temperature fluctuations, ionic strength, dissolved oxygen, mechanical vibrations, and light, significantly accelerate the turbidity process. In addition, a comprehensive stabilization strategy was proposed for the above mechanisms, including barley genotype selection and enzymatic clarification technology. As a critical review that systematically integrates existing research, these insights and technological advancements offer solutions for extending beer shelf life while preserving sensory quality, effectively addressing key challenges in modern brewing.</p>

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The generation mechanism and control strategies of non-biological turbidity in beer

  • 期刊论文

  • 发表日期：

    2026年3月6日

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  • Linyi Jiang,
  • Jie Sun,
  • Xiaoyan Sun,
  • Junhui Zhong,
  • Ming Zhang,
  • Jian Lu,
  • Guolin Cai

摘要

Beer, a globally popular alcoholic beverage, maintains its commercial value through visual clarity, a key quality trait affecting consumer acceptance. As a colloidal system, the non-biological turbidity of beer is a key issue affecting its shelf-life stability. This review elucidates the molecular interactions among essential colloidal components that induce turbidity formation: (1) The formation of chill haze is primarily driven by protein-polyphenol complexes, which arise through hydrophobic interactions and hydrogen bonding. The haze-active proteins include proline-rich prolamins (15–32 kDa), lipid transfer protein 1 (LTP1), protein Z, and serpins, all of which contribute to turbidity. (2) Dextrins, particularly the understudied low-molecular-weight (LMW) fraction, are proposed to exacerbate turbidity via hydrogen-bond aggregation and oxidative cross-linking. Emerging albeit indirect evidence suggests that residual LMW dextrins may act as oxidative stimuli or nucleation sites, interacting synergistically with protein-polyphenol complexes and other polysaccharides to accelerate haze formation. (3) β-glucan and arabinoxylan facilitate particle aggregation by enhancing viscosity and promoting gelation. Environmental factors that affect the stability of beer colloids, such as temperature fluctuations, ionic strength, dissolved oxygen, mechanical vibrations, and light, significantly accelerate the turbidity process. In addition, a comprehensive stabilization strategy was proposed for the above mechanisms, including barley genotype selection and enzymatic clarification technology. As a critical review that systematically integrates existing research, these insights and technological advancements offer solutions for extending beer shelf life while preserving sensory quality, effectively addressing key challenges in modern brewing.