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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