Stabilization without additives - raw material, mashing, maturation etc
The term of “beer stability” comprises many factors when it comes to conserving the quality features of a finished product. Better stability i.e. extending the date of non-acceptance of a beer by customers has become an absolute prerequisite due to the prolonged time horizon of today’s distribution channels. Stability relates to the properties of a beer appreciated by the costumer such as colour, foam, flavour and freedom from haze. The latter depends on biological purity and there is also to haze tendency of beers if there are no microorganisms.
Submitted by nick on 11. December 2009 - 23:17
The term of “beer stability” comprises many factors when it comes to conserving the quality features of a finished product. Better stability i.e. extending the date of non-acceptance of a beer by customers has become an absolute prerequisite due to the prolonged time horizon of today’s distribution channels. Stability relates to the properties of a beer appreciated by the costumer such as colour, foam, flavour and freedom from haze. The latter depends on biological purity and there is also to haze tendency of beers if there are no microorganisms.
Submitted by nick on 11. December 2009 - 23:17
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