Login





Subscribe?

Table of Contents

Return to previous page

View Article

Rapid method to assess the colloidal haze stability of beer
M. Kupetz, M. Frankerl, M. Gastl and T. Becker

Due to a rising globalization in food and beverage industry, consumers expect a long chemical-physical beer stability without an appearance of haze. The analysis of the chemical-physical stability, however, often represents a long process when the classic forced aging test is applied. In comparison, alcohol-chill or formaldehyde test can be performed in a shorter analysis time, but barely gives information on the real beer stability. For this reason, the aim of this work was to develop a rapid measurement method determining colloidal stability. To accelerate the haze formation, an oxidizer was added into beer and 3 temperature changes of 0 and 60C were carried out. An optimal amount of 1mL hydrogen peroxide per 500mL beer (0.06%) was determined. After 26h, the haze increase could be examined using a scattering light angle measuring device. The comparison of this haze increase and the warm days of the classic 0/60C forced aging test resulted in an exponential function with R2 = 0.87 (n =3 8, samples of 10 breweries), whereas 3 non-stabilized beer samples had significantly higher haze increases. Furthermore, stability could be classified comparing warm days and haze increase in low stability (0  4 warm days): > 1 EBC haze increase, medium stability (5  8 warm days): 0.1  1 EBC haze increase and high stability (above 8 warm days): <0.1EBC haze increase. Due to the good comparability, the new method gives fast and practical information on the haze stability of beer within two working days.

Descriptors: colloidal stability, beer stabilization, forcing test

BrewingScience, 72 (Juli/August 2019), pp. 141-146