Possibilities for using the charge titration method for assessing chemical-physical beer stability, Part 1
The Research Centre Weihenstephan for Brewing and Food Quality has developed a method, based on physical chemistry, for rapid and reliable assessment of colloidal stability by analysing the streaming current potential and surface charge density of particles in filtered beers [1]. In food analysis, this measuring technology is successfully used for fining of fruit juices [2], for gushing control in sparkling wine production [3] and to determine the influence of clarifying agents on particle charge in beer [4]. Only the surface charge density of particles has been hitherto determined with this method. The new charge titration method developed by Titze & Ilberg additionally makes it possible to reproducibly measure the streaming potential [1]. This first part presents the fundamentals in a simplified manner. In Part 2, possibilities of using this method in the brewing industry will be described.
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