Abstract
Extended bottle conditioning can improve carbonation and flavour integration in wheat beer, but it may also affect colloidal stability through yeast sedimentation, protein–polyphenol interaction, and haze development. This study evaluates colloidal stability changes during extended bottle conditioning of wheat beer. Wheat beer samples were bottle-conditioned under controlled priming sugar level, yeast concentration, oxygen exposure, and storage temperature. Turbidity, chill haze intensity, protein content, polyphenol concentration, yeast sedimentation, carbonation pressure, pH, colour, and sensory quality were monitored over time. The results show that early conditioning improved carbonation and flavour integration, while extended conditioning increased haze variability in samples with higher residual proteins and polyphenols. Yeast sedimentation reduced suspended solids but did not fully prevent chill haze formation. Oxygen exposure intensified colloidal instability during storage. The study demonstrates that wheat beer bottle conditioning must be controlled to balance natural carbonation, haze character, and long-term visual stability.