Prediction of Colloidal Stability of Highly Stabilized Beers by a Modified Chapon Tannoid Content Test

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F11%3A%230000614" target="_blank" >RIV/60193697:_____/11:#0000614 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.scientificsocieties.org/jib/papers/2011/G-2011-0927-1129.pdf" target="_blank" >http://www.scientificsocieties.org/jib/papers/2011/G-2011-0927-1129.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Prediction of Colloidal Stability of Highly Stabilized Beers by a Modified Chapon Tannoid Content Test

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Prediction of Colloidal Stability of Highly Stabilized Beers by a Modified Chapon Tannoid Content Test

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/1M0570" target="_blank" >1M0570: Výzkumné centrum pro studium obsahových látek ječmene a chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

117

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

329-334

Kód UT WoS článku

000298267200006

EID výsledku v databázi Scopus

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