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The Possibilities of Particle Analysis Demonstrated by the Measurement of the Colloidal Stability of Filtered Beer

机译：通过测量过滤啤酒的胶体稳定性证明了颗粒分析的可能性

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摘要

Long-term stability is one of the most important quality criteria of beer. Three groups of measuring methods are available for its determination: real time tests, predictive tests and indicative tests. One of the most common methods is the predictive forcing test, which is a time-consuming method for accelerating beer ageing, e.g., at 0℃ and 60℃. Two ways exist to perform this test: (1) follow-up of haze development and determination of the lag phase or (2) the measurement of haze values after several days. The first option was evaluated by performing a long-term Forcing test over a period of 4 months by analyzing a bottom-fermented beer. It was shown that the haze curve followed a typical course with a lag phase, an increase phase and a stationary phase. Significant differences between the measurement after the cooling and the warm period were shown. In search of quicker methods and more accurate predictive indicators, the charge titration method was developed as an alternative to determine the particle charge of filtered beers, whereupon the relationship was elucidated between the increase in hazing and decrease of potential along with the advanced aging of beer. The results showed that with increased particle size due to agglomeration, the total charge decreased. In this array of trials, two differently stabilized beers were examined. Although both beers showed different haze values in the beginning (0.32 EBC and 1.30 EBC), the less stabilized beer had only 10 warm days and in contrast the beer with the good stabilization had over 20 warm days. With the help of the total charge, predictions were possible regarding the long-term stability of the beer.
机译：长期稳定性是啤酒最重要的质量标准之一。可以使用三种测量方法进行确定：实时测试，预测性测试和指示性测试。最常用的方法之一是预测强迫测试，这是一种加速啤酒老化的耗时方法，例如在0℃和60℃下。有两种方法可以执行此测试：（1）雾度发展的跟进和滞后阶段的确定，或（2）几天后雾度值的测量。通过分析底部发酵的啤酒，在4个月的时间内进行了长期的强迫测试，对第一种方法进行了评估。结果表明，雾度曲线遵循典型的过程，具有滞后阶段，增加阶段和固定阶段。显示了冷却后和暖期后的测量值之间的显着差异。为了寻找更快的方法和更准确的预测指标，开发了一种电荷滴定法来确定过滤后啤酒的颗粒电荷，从而阐明了雾度增加与电位下降以及啤酒提前老化之间的关系。 。结果表明，随着团聚粒径的增加，总电荷减少。在这一系列试验中，检查了两种不同稳定的啤酒。尽管两种啤酒在开始时都显示出不同的雾度值（0.32 EBC和1.30 EBC），但稳定性较差的啤酒只有10个温暖的天，而稳定性较差的啤酒却有20多个温暖的天。借助总装料，可以对啤酒的长期稳定性进行预测。

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  • 来源
    《Journal of the Institute of Brewing》 |2010年第4期|p.405-412|共8页
  • 作者

    Jean Titze; Manuel Christian; Fritz Jacob; Harun Parlar; Vladimir Ilberg;

  • 作者单位

    Deloitte, Rosenheimer Platz 4, 81669 Muenchen, Germany;

    Research Centre Weihenstephan for Brewing and Food Quality, Technische Universitaet Muenchen, Alte Akademie 3, 85354 Freis- ing-Weihenstephan, Germany;

    Research Centre Weihenstephan for Brewing and Food Quality, Technische Universitaet Muenchen, Alte Akademie 3, 85354 Freis- ing-Weihenstephan, Germany;

    Department for Chemical-Technical Analysis and Chemical Food Technology, Technische Universitaet Muenchen, Weihenstephaner Steig 23, 85354 Freising, Germany;

    University of Applied Sciences (Hochschule Weihenstephan-Tries- dorf), Am Hofgarten 4, 85354 Freising, Germany;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    colloidal stability; haze; particle analysis; predictive forcing test; real time test; total charge.;

    机译：胶体稳定性阴霾;颗粒分析预测强迫测试;实时测试;总费用。;

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