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Hop proanthocyanidins for the fining of beer

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Figure

Table 1: Total haze (90° scatter) at 4°C for beers treated with isinglass or aqueous hop extract (fold
Figure 1: OD 600nm of green beer 2h after treatment with varying amounts of hop extract at 4°C
Figure 2: Sediment volumes (ml/L of beer) formed by the addition of varying amounts of isinglass
Figure 3: Visible absorbance spectrum of the butanol/HCl-hydrolysed hop extract
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