A new rapid high‐throughput method for prediction of beer colloidal stability | Zendy

Gabriel P. | Zendy; Sladký P. | Zendy; Sigler K. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

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

Author(s) -

Gabriel P.,

Sladký P.,

Sigler K.

Publication year - 2016

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/jib.331

Subject(s) - throughput , stability (learning theory) , computer science , chemistry , food science , chromatography , biochemical engineering , machine learning , engineering , telecommunications , wireless

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 °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 © 2016 The Institute of Brewing & Distilling

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research