Kvasny Prum. 2013; 59(4): 100-104 | DOI: 10.18832/kp2013010

Prediction of beer colloidal haze formation.Peer-reviewed article

Blanka KOTLÍKOVÁ, Lukáš JELÍNEK, Marcel KARABÍN, Pavel DOSTÁLEK
Ústav biotechnologie, Vysoká škola chemicko-technologická v Praze, Technická 5, Praha 6, 166 28

Like all of foods, beer suffers from a limited shelf life, which is closely related to the colloidal stability. Due to the increasing demand for rather a lasting products, breweries are forced to use a variety of stability-extending agents. Today, there is a number of methods that can predict a minimum shelf life. These methods are called forcing and precipitation tests. Forcing tests accelerate the ageing of beer through alternation of high and low temperature, resulting in earlier formation of colloidal haze. Precipitation tests can detect the content of haze-active precursors in beer, thus predicting its shelf life.Like all of foods, beer suffers from a limited shelf life, which is closely related to the colloidal stability. Due to the increasing demand for rather a lasting products, breweries are forced to use a variety of stability-extending agents. Today, there is a number of methods that can predict a minimum shelf life. These methods are called forcing and precipitation tests. Forcing tests accelerate the ageing of beer through alternation of high and low temperature, resulting in earlier formation of colloidal haze. Precipitation tests can detect the content of haze-active precursors in beer, thus predicting its shelf life.

Keywords: beer, colloidal stability, colloidal haze, haze-active precursors, forcing tests, precipitation tests

Received: October 15, 2012; Accepted: February 14, 2013; Published: April 1, 2013 

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