NEPHELOMETRY AS A METHOD FOR STUDYING THE RELATIONS BETWEEN POLYPHENOLS AND PROTEINS

The conditions to be fulfilled by a nephelometer intended to tackle the problems of the colloidal stability of beers are reviewed in the light of 30 years of original work in the author's laboratory. Emphasis is put on the various methods involving the kinetics of the formation of the proteotannic hazes which can be studied from either the proteinic side or the polyphenolic side. They are all simple, quick, sensitive, inexpensive yet highly discriminant methods some of them being routinely used for many years in the control laboratories of some brewing companies. Experience has led to the realisation that a universal nephelometer especially developed for the needs of the brewing industry can be applicable to the numerous fields where polyphenolics are involved.