New ways in laborator control.

• Main Author: J. ŠAVEL
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2002-02-01
• Series: Kvasný průmysl
• Subjects: laboratory; control; beer ageing; free radicals
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-200202-0001_Nove_smery_v_laboratorni_kontrole.php
• ISSN: 0023-5830; 2570-8619

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