Hazy drinks report
Haze formation is a quality problem that can affect a wide range of drinks for a number of different reasons. Nonmicrobiological particles that can cause haze include starch, beta-glucan, proteins, lipids and crystalline substances.
This member-funded project investigated haze formation in three categories of novel alcoholic beverages - red fruit ciders, flavoured beers and beer-mix beverages - by characterising the chemical parameters of the drinks and inducing haze formation through several forcing tests.
To download the report Improved control of haze in a range of novel alcoholic beverages (RD396), visit the project website.