Prediction of colloidal stability of highly stabilised beers by modified Chapon's tannoid content test

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11320%2F11%3A10109532" target="_blank" >RIV/00216208:11320/11:10109532 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Prediction of colloidal stability of highly stabilised beers by modified Chapon's tannoid content test
Original language description
The tannoid content test, introduced by Chapon, is accepted as a recommended MEBAK analytical method for the detection of haze-forming polyphenols in beer and other intermediates. Under certain conditions, the results can be used directly for predictingthe colloidal stability of beer. Its disadvantage is that it does not provide detectable results for beers stabilized by high doses of polyvinylpolypyrrolidone (PVPP). A test modification is proposed that increases the test sensitivity and gives non-zeroresults, even for highly stabilized samples that are not measurable by the standard test. The modification is based on adding saturated ammonium sulphate solution (SASS) to the sample to reach 9% saturation (0.5 mL of SASS to 5 mL sample volume) beforethe actual test performance. The results of the modified test can simply be converted to results obtained by the standard method. Tannoid content correlates linearly with the content of haze-forming polyphenols and with chill haze produce
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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