engleski

THE INFLUENCE OF DIFFERENT STABILIZATION REGIMES ON BEER STABILITY

Beer stability implies the microbiologically and colloidly stable beer that retains all its characteristics within the prescribed period of use. The stabilization process refers to the protection of the final product from the changes that may occur after filling the product in its packaging. Changes that may occur are flavor changes, blur under the influence of the biological factors and blur caused by the influence of the non-biological factors. Focus of this paper was blur caused by the influence of the non-biological factors – colloidal instability. Colloidal instability is mostly caused by proteins and polyphenols. The aim of the paper was to achieve various stabilization regimes during stabilization of the bright beer, and to determine which regime is the most effective. Turbidity and polyphenol content measurements were carried out by various methods as Chapon test, test with tannic acid and seven day test. Eighteen samples of the bright beer produced under different stabilization regimes were tested. Stabilization regimes differed based on the combination of filtration materials (Silica gel and Polyvinyl Polypyrolidone) and its dosing rates.

the bright beer ; stabilization ; filtration materials ; polyphenols ; proteins

nije evidentirano