A new rapid high-throughput method for prediction of beer colloidal stability

被引：4
|
作者：
Gabriel, P. [1 ]
Sladky, P. [1 ]
Sigler, K. [2 ]
机构：
[1] Charles Univ Prague, Fac Math & Phys, CR-12116 Prague 2, Czech Republic
[2] Acad Sci Czech Republic, Inst Microbiol, Videnska 1083, CR-14220 Prague 4, Czech Republic
来源：
JOURNAL OF THE INSTITUTE OF BREWING | 2016年 / 122卷 / 02期
关键词：
colloidal stability; beer stabilization; forced aging test;
D O I：
10.1002/jib.331
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A rapid high-throughput test for prediction of beer colloidal stability has been developed and evaluated. The method is based on the procedure of aging accelerated by high temperature (60 degrees C). The aging process is accelerated through decarbonization and defined oxidation of the sample. A significant correlation was observed between the results of this rapid test and a standard accelerated aging test. The method can be used as a rapid and simple test for checking the efficiency of the stabilization process. The duration and sensitivity of the test can be modified by adjusting the test parameters. Copyright (c) 2016 The Institute of Brewing & Distilling
引用
收藏
页码：304 / 309
页数：6
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