A new rapid high-throughput method for prediction of beer colloidal stability

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388971%3A_____%2F16%3A00462326" target="_blank" >RIV/61388971:_____/16:00462326 - isvavai.cz</a>
Alternative codes found
RIV/00216208:11320/16:10331010
Result on the web
<a href="http://dx.doi.org/10.1002/jib.331" target="_blank" >http://dx.doi.org/10.1002/jib.331</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jib.331" target="_blank" >10.1002/jib.331</a>

Result language
angličtina
Original language name
A new rapid high-throughput method for prediction of beer colloidal stability
Original language description
A rapid high-throughput test for prediction of beer colloidal stability has been developed and evaluated. The method is based on the procedure of aging accelerated by high temperature (60 degrees C). The aging process is accelerated through decarbonization and defined oxidation of the sample. A significant correlation was observed between the results of this rapid test and a standard accelerated aging test. The method can be used as a rapid and simple test for checking the efficiency of the stabilization process. The duration and sensitivity of the test can be modified by adjusting the test parameters. Copyright (c) 2016 The Institute of Brewing & Distilling
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
—

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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