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Relationship between matrix foaming potential beer, composition, and foam stability
Citation
Kozin, P and Savel, J and Evans, E and Broz, A, Relationship between matrix foaming potential beer, composition, and foam stability, American Society of Brewing Chemists. Journal, 68, (1) pp. 63-69. ISSN 0361-0470 (2010) [Refereed Article]
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Copyright Statement
Copyright © 2010 by American Society of Brewing Chemists
DOI: doi:10.1094/ASBCJ-2010-0114-01
Abstract
Qualitative research with Czech beer customers was the starting point for
this investigation of beer foam quality. We observed that customers start
to pay attention to foam no earlier than when ¡§bald patches¡¨ begin to appear
on the surface of the beer. This foam stability trait was observed toward
the end of foam collapse. In contrast, foam stability measured by common
quality control methods such as NIBEM conventionally measure foam
stability during the first stages of foam collapse. To evaluate the rate of appearance of bald patches on beer, we have developed a method that predicts
foam stability during the later stages of collapse, in order to reflect
Czech customers' expectations for foam quality. This alternative foam analysis
method directly produces foam from degassed beer and evaluates its quality
to determine the matrix foaming potential measurement. Foam stability
is a compromise between foam-positive and -negative beer components. Traditionally accepted foam components such as foam-positive proteins and
hop iso-α-acids describe the quality of foam only to a limited extent, particularly because iso-α-acids content is tightly controlled within brands. Our foam analysis technique indicates that beer is essentially saturated with more than sufficient levels of foam-positive components to satisfy the requirements for foam generation and stability. Consequently, we demonstrate that foam-negative components are the actual problem that needs to be solved to improve foam quality with respect to the appearance of bald patches on the surface of beer.
Item Details
Item Type: | Refereed Article |
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Keywords: | beer, foam stability, bald patches |
Research Division: | Agricultural, Veterinary and Food Sciences |
Research Group: | Crop and pasture production |
Research Field: | Crop and pasture biochemistry and physiology |
Objective Division: | Plant Production and Plant Primary Products |
Objective Group: | Other plant production and plant primary products |
Objective Field: | Plant product traceability and quality assurance (excl. forest products) |
UTAS Author: | Evans, E (Dr Evan Evans) |
ID Code: | 63154 |
Year Published: | 2010 |
Web of Science® Times Cited: | 10 |
Deposited By: | Plant Science |
Deposited On: | 2010-04-16 |
Last Modified: | 2012-12-19 |
Downloads: | 0 |
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