New ways in laborator control.

Abstract

Due to application of new kinds of analysers at present time the laboratory control both in big and small breweries significantly changes. It is necessary to check analyser accuracy as well as the introduction of new methods more oriented to customer's need. Simple intermediate tests are developed to determination of the correct course of different technological operations, e.g. wort production, filtration, beer bottling etc. The most attention is paid to determination of the beer sensory properties by easy available methods. Radical theory of beer ageing enabled a development both beer ageing tests and determination of antioxidant properties of compounds present in beer. Free radicals attack all compounds present in the beer that enables to determine the effect by measuring changes of some suitable radical sensitive indicator added to the beer. For radical reactions starting is possible to use some suitable kind of radical initiator. The detection of forming or decrease compounds originally presented in the beer could be kept as some another beer ageing test. Two groups of simple methods of beer ageing tests are discussed. First one measures the degradation of organic dyes added to the beer, second method analysis beer compounds easy able to isolate. The oxidation-reduction beer and intermediate potential changes as well as the oscillation reaction occurrence in beer are very important. The results are discussed with experiences obtained by beer ageing, beer transport or its storage. Due to application of new kinds of analysers at present time the laboratory control both in big and small breweries significantly changes. It is necessary to check analyser accuracy as well as the introduction of new methods more oriented to customer's need. Simple intermediate tests are developed to determination of the correct course of different technological operations, e.g. wort production, filtration, beer bottling etc. The most attention is paid to determination of the beer sensory properties by easy available methods. Radical theory of beer ageing enabled a development both beer ageing tests and determination of antioxidant properties of compounds present in beer. Free radicals attack all compounds present in the beer that enables to determine the effect by measuring changes of some suitable radical sensitive indicator added to the beer. For radical reactions starting is possible to use some suitable kind of radical initiator. The detection of forming or decrease compounds originally presented in the beer could be kept as some another beer ageing test. Two groups of simple methods of beer ageing tests are discussed. First one measures the degradation of organic dyes added to the beer, second method analysis beer compounds easy able to isolate. The oxidation-reduction beer and intermediate potential changes as well as the oscillation reaction occurrence in beer are very important. The results are discussed with experiences obtained by beer ageing, beer transport or its storage. &nb

Keywords

• laboratory
• control
• beer ageing
• free radicals