History and new trends of research into over-foaming of beer
2013
Postulkova, M., Institute of Chemical Technology Prague (Czech Republic). Dept. of Biotechnology | Vitousova. K., Institute of Chemical Technology Prague (Czech Republic). Dept. of Biotechnology | Novak, P., Institute of Chemical Technology Prague (Czech Republic). Dept. of Biotechnology | Fiala, J., Institute of Chemical Technology Prague (Czech Republic). Dept. of Biotechnology | Ruzicka, M., Institute of Chemical Processes AS CR, Praha (Czech Republic) | Branyik, T., Institute of Chemical Technology Prague (Czech Republic). Dept. of Biotechnology
Although over-foaming of beer (so-called gushing) is manifested only in the final product, its origin and development is realized much earlier. Quality of raw materials and subsequently the whole malting process markedly affect its origin, further, production of hopped wort and beer itself can either support or suppress excessive foaming. First of all, fungal contamination of barley used for malt production is the most frequent cause of over-foaming. Fungi produce small, powerful, surface-active hydrophobic proteins called hydrophobins which participate in stabilization of small CO2 bubbles in bottled or canned beer. Regarding the fact that over-foaming is perceived by customers negatively, it is consider a serious problem by many breweries. This survey shows history of gushing research and new knowledge in this area. Despite the fact that microbiological contamination is considered a main cause of gushing, more and more authors have been focusing on research into physical and chemical basis of over-foaming - from the size particle analysis to research into gushing foam.
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