The Diploma Theses of Graduates - Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague in 2007

摘要

The aim of this diploma work was to compare the rapid and simply feasible methods for predicting beer colloidal stability and judge, if it is possible to use some of them or some combination of them to predict beer shelf life. This work examined the Czech beers originated from eleven different breweries. The shelf life was observed by measuring chill and permanent haze of samples during their ageing in commercial bottle. At the beginning of ageing the samples the predictive tests were measured: Saturated Ammonium Sulphate Precipitation Limit Test, Tannoids, Sensitive Proteins and Alcohol Chill Haze Test. After shelf life evaluation the predictive tests were correlated.