Kvasny Prum. 1970; 16(2): 34-37 | DOI: 10.18832/kp1970005

Laboratory methods for testing the colloid stability of beer.Peer-reviewed article

G. BASAŘOVÁ

The article deals with principal laboratory methods applied for  ascertaining the percentage of proteins and polyphenols in beer, as well as the degree of oxidation these being important indicators of the stabilizing treatment efficiency. Shock tests used evaluating the probable colloid stability of beer are outlined, too.
(In Czech, English summary only)

Keywords: beer, colloid stability, testing

Published: February 1, 1970