Latest developments in research on gushing analysis – Part 2
There is a simple solution for preventing gushing: the danger potential of raw materials (malt) should be known before production. Using the analysis methods (Weihenstephaner Test, Modified Carlsberg Test) developed by MEBAK, the gushing risk is assessed on the basis of the quantity fobbed over after shaking a bottle [1]. As these gushing tests are not suitable for a rapid analysis, the R&D Department of the Weihenstephan Research Centre for Brewing and Food Quality has developed a novel analytical approach for rapid gushing prediction using combined particle analysis [6]. The latest results of this new rapid analysis for determining the gushing risk are presented.
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