Characterization of Beer Stability – free online seminar on 11th March 2-3pm
Beer, one of the oldest beverages produced by humans, appeared as early as 5,000 years ago. It is a complex beverage, containing a diverse mixture of carbohydrates, proteins, and aroma compounds. Unlike other manufactured beverages that can be easily fine-tuned by adding/removing ingredients, the natural fermentation process does not lend itself to simple tuning to achieve precise ingredient concentrations. Instead, raw ingredients and processing parameters (i.e. time, temperature) must be carefully adjusted to achieve the desired stability and sensory profile. Unfortunately, the Turbiscan didn’t come along until 1994 to help brewers fine tune the stability of their beers and easily estimate shelf life and other quality parameters. The Turbiscan can be used to quantitatively predict sedimentation of yeast and proteins, haze stability, flocculation, clarity and foam stability – all of which are key parameters for many beer types.
Beer foam analysis with the Turbiscan: how long does the foam remain stable?
Therefore, we want to invite you to the online “origin table” on the stability of beers. This meeting will be held in German and introduces the method of multiple light scattering in the Turbiscan and tries to explain how this method can be part of the solution to answer questions like
- sedimentation of yeast or protein particles
- stability and measurement of haziness
- flocculation in beers
- clarification and effectiveness of filtration process
- stability and bubble size kinetics of beer foam
Register here for free (German only):