Naslov
THE INFLUENCE OF DIFFERENT STABILIZATION REGIMES ON BEER STABILITY

Autori
Zavadlav, Sandra ; Blažić, Marijana ; Kralj, Elizabeta ; Belavić, Valentina ; Đurić Boris

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
BOOK OF ABSTRACTS / KNJIGA SAŽETAKA of 11th International Scientific and Professional Conference WITH FOOD TO HEALTH / - , 2018, 123-123

Skup
11th International Scientific and Professional Conference „With food to health“ = 11. međunarodni znanstveno-stručni skup Hranom do zdravlja

Mjesto i datum
Split, Hrvatska, 18.10.2018. - 19.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA