Colloidal stability of beer is mostly predicted by simple but time-consuming forcing tests. In order to establish faster alternatives, more than 90 market samples were analysed by a variety of methods shortly after packaging and then stored up to one year at 20 °C or 30 °C. Data obtained for both highly and rather poorly stabilised samples show that haze after 4-6 months correlates well (R~2 ≥ 0.90) with results from simple nephelometric analyses, ready in less than one hour. Analysis of samples of poor stability can elucidate whether this is caused by too high levels of haze-active proteins, polyphenols, or both.
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