Kvasny Prum. 1970; 16(7-8): 145-148 | DOI: 10.18832/kp1970012

Effects of biological stabilizers upon the stability of beer.Peer-reviewed article

J. CUŘÍN, J. ŠTICHAUER, J. ŠTORKOVÁ, J. HODAŇ

A series of experiments carried out with biological stabilizers confirm that they can improve biological stability of beer. The best results were achieved with the GA/8 preparation made in Belgium by SOPURAS LTD. If applied at concentration of 15 ppm, it prolongs the shelf-life stability of 10° beer, kept at 20°C by 15 days. Negative properties of the preparation do not affect the quality of beer if the indicated concentration is not exceeded. Though the toxicity of GA/8 is comparatively low- as Loncine showed in his research work- it is efficient against a large number of various harmful microorganisms. It is also very economical since the stabilization costs are approximately 1.24 CSK per 100 l of beer. The figures refer to concentration 15 ppn. The second of the studied preparations, preparation WS-7 made by Wallerstein Ltd., Is less efficient and has several negative side effects. It reduces the amount and stability of froth and deteriorates colloidal stability of beer.

Keywords: beer, stability, biological stabilizers

Published: July 1, 1970