Possibilities for using the charge titration method for assessing chemical-physical beer stability, Part 2
Using a novel physical-chemical method developed at the Research Centre Weihenstephan for Brewing and Food Quality, it is possible to assess and reliably evaluate the colloidal stability of filtered beers. In this process, the streaming current potential as well as the surface charge density of particles in beer are determined using a CAS (= Charge Analyzing System). The fundamentals of the measuring method as well as the functional principle of the measurement technique have been described in Part 1. In this second part, interpretation of the results obtained is explained and illustrated using three application examples with relevance to the brewing industry.
Select offer and read on
6 print issues
