Kvasny Prum. 2004; 50(7-8): 218-220 | DOI: 10.18832/kp2004014

Qualitative aspects of siliceous sols and gels.Peer-reviewed article

Klaus NIEMSCH

Stabifix Brauerei Technik KG Mnichov

The article describes the history of development of siliceous sols and gels used for hopped wort clarification and for improving of beer colloidal stability. The role of Dr. Raible is mentioned in the article, who used siliceous gels as the first person for increasing beer colloidal stability and his method was patented in Germany and all around the world by company Stabifix Brauerei Technik. Further, the production of siliceous gels and sols, measurement methods for determination of their physical properties, the use of Malvern's diagram and BET equation for the evaluation of measured values are described. In the conclusion of the article, possibilities of use of siliceous gels and sols in the brewing industry, audit performance to determine the suitability of beer for stabilization and their effects on beer filtration are discussed.The article describes the history of development of siliceous sols and gels used for hopped wort clarification and for improving of beer colloidal stability. The role of Dr. Raible is mentioned in the article, who used siliceous gels as the first person for increasing beer colloidal stability and his method was patented in Germany and all around the world by company Stabifix Brauerei Technik. Further, the production of siliceous gels and sols, measurement methods for determination of their physical properties, the use of Malvern's diagram and BET equation for the evaluation of measured values are described. In the conclusion of the article, possibilities of use of siliceous gels and sols in the brewing industry, audit performance to determine the suitability of beer for stabilization and their effects on beer filtration are discussed.

Keywords: siliceous sols, siliceous gels, history, beer, colloidal stability

Published: July 1, 2004