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NON‐BIOLOGICAL STABILITY
Author(s) -
Curtis N. S.
Publication year - 1963
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1963.tb01920.x
Subject(s) - haze , stability (learning theory) , environmental science , filtration (mathematics) , meteorology , pulp and paper industry , mathematics , computer science , statistics , engineering , physics , machine learning
Observations carried out over a period of years have shown the variable character of the shelf‐life of beer, and the wide, irregular variations to which it is subject. Of the analytical data which can be collected on beer samples, only the figures for air‐in‐neck can be regularly related to stability; in particular, a low anthocyanogen content is no guarantee of a long shelf‐life. Results of filtration experiments lead to the conclusion that chill haze and permanent haze formation are independently controlled; accordingly, tests based on chill haze potential do not give a reliable estimate of stability in respect of permanent haze.