Journal of the institute of brewing vol:106 issue:4 pages:221-227
Hazes from four commercial Belgian white beers were studied. Proteins (7-74%) and polyphenols (1.1-7.7%) were the major components, although hazes with a high content of glucose polymers also occurred. The glucose polymers are mainly starch ol degraded starch (9-65%) and only to a minor extent beta-D-glucan (0-0.5%). Arabinoxylans and metal ions (mainly calcium) were minor constituents. The hazes also contained arabinogalactan-peptide in minor quantities due to the large level of wheat used in the grist. A high mannose content (0.9-3.3%), originating from yeast cell wall mannans, was also found in the hazes.