METHOD FOR PREDICTING FILTERABILITY OF FERMENTED ALCOHOLIC LIQUORS

摘要

Provided is a method for predicting the filterability of a liquid which can be employed not only for predicting the filterability of a fermented alcoholic liquor such as aged beer with ease and accuracy, but also for determining whether the lowering of filterability in each case is caused by yeast or by the substance causing turbidity (a haze). The filterability of a fermented alcoholic liquor is predicted on the basis of the rate of increase of differential pressure which is determined using measured values of the absorbance in a wavelength range of 400 to 950 nm, preferably of 400 to 500 nm and/or 700 nm to 900 nm, especially preferably at 430 nm and/or 800 nm, and the contents of solids, yeast and a haze in the fermented liquor, and the like.