A new rapid high-throughput method for prediction of beer colloidal stability

Gabriel, Petr; Sladký, P.; Sigler, Karel

doi:10.1002/jib.331

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…Previous studies into traditional beer beverages have used ‘forcing’ or ‘accelerated aging’ tests to decrease the time taken for haze to be detected in individual products . For example, holding beers in warm conditions for at least one week can simulate months of storage, depending on the type of test . More rapid tests for colloidal stability, such as precipitation of haze material, may provide results within a few hours, but the correlation between so‐called ‘forced haze’ and naturally produced haze in beer has been questioned .…”

Section: Introductionmentioning

confidence: 99%

“…For example, holding beers in warm conditions for at least one week can simulate months of storage, depending on the type of test . More rapid tests for colloidal stability, such as precipitation of haze material, may provide results within a few hours, but the correlation between so‐called ‘forced haze’ and naturally produced haze in beer has been questioned . Commonly applied forcing methods that have been shown to force the precipitation of compounds in alcoholic beverages include subjecting the product to rapid heating or cooling or cycling between hot and cold temperatures, typically ranging between 0 and 60°C or higher .…”

Section: Introductionmentioning

confidence: 99%

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Evaluating haze formation in flavoured lager beers using a range of forcing methods

2017

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Haze formation is a quality problem that can affect a wide range of drinks for a number of different reasons. Although well‐characterized in traditional beers, the emergence of novel beer‐based beverages has led to the potential for chemical interactions that can result in the precipitation of haze material. In this study, the haze formation in 19 commercially available flavoured lager beers was investigated. The chemical parameters of each of the drinks were measured and haze formation was induced through three forcing tests, developed for use in both the beer and wine industries, as well as using a novel forcing test, designed for this study. Several of the products were particularly susceptible to a number of haze forcing tests and the EBC temperature cycling and the Wine Forcing (70°C) tests were found to generate the most forced haze (measured at 90 and 13° scatter angles, respectively) in these products. There was no overall correlation between the drinks' chemical parameters and their susceptibility to haze formation. However, a weak, but statistically significant, correlation (p = 0.044) was observed between the concentration of polyphenols in the products and the presence of haze measured by 90° scatter angle. Copyright © 2017 The Institute of Brewing & Distilling

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluating haze formation in flavoured lager beers using a range of forcing methods

2017

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The efficiency of using new brands silica gel for colloidal stabilization of beer

Razan

Meledina

Chernikhovec³

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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The production of beer that meets the requirements of consumers in terms of quality and price is one of the most important aspects of competition in their sales market. It is known that the quality of the beer is associated with colloidal stability, which is often achieved through the use of different methods, such as chemical, enzymatic and physicochemical methods. Chemical methods are used to reduce the rate of oxidative processes in beer by introducing antioxidants. At the same time, enzymatic methods are often used in the mashing step. They involve enzyme preparations to regulate the levels of protein and carbohydrates (?-glucans and dextrins) in the beer. In breweries, physicochemical methods based on adsorbents that help remove major haze components such as protein and polyphenols from beer are commonly used. Since expensive imported materials such as silica gel and PVPP are widely used in Russia, which leads to additional production costs, this work is devoted to studying the possibility of reducing the costs of beer stabilization by replacing imported silica gels with domestic ones. For the study, we used domestic silica gels manufactured by "Tovesorb" (Russia). In addition, we used silica gels of foreign production Stabifix (Germany) and Britesorb L10 (Netherlands) as a control. The obtained results showed the prospects of using domestic brands of silica gel from "Tovesorb" (Russia), which were not inferior to imported analogues in terms of their adsorption properties.

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A new rapid high-throughput method for prediction of beer colloidal stability

Cited by 2 publications

References 3 publications

Evaluating haze formation in flavoured lager beers using a range of forcing methods

Evaluating haze formation in flavoured lager beers using a range of forcing methods

The efficiency of using new brands silica gel for colloidal stabilization of beer

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