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Use of Sorbents to Increase Beer Foam Stability

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43916935" target="_blank" >RIV/60461373:22330/18:43916935 - isvavai.cz</a>

  • Alternative codes found

    RIV/60461373:22340/18:43916935

  • Result on the web

    <a href="https://www.tandfonline.com/doi/full/10.1080/03610470.2017.1398565" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/03610470.2017.1398565</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1080/03610470.2017.1398565" target="_blank" >10.1080/03610470.2017.1398565</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Use of Sorbents to Increase Beer Foam Stability

  • Original language description

    Long-lasting creamy foam is an important quality parameter for various types of beers. Foam stability depends on both foam-stabilizing and foam-damaging compounds, and lipids are considered to be the main foam-damaging compounds. The aim of this work was to validate a technologically and economically feasible method for stabilizing beer foam using sorption. Among eight materials tested for their foam stabilizing effects (activated carbon, Florisil, polytetrafluoroethylene, montmorillonite, filter sheet, steel dust, cotton, and polyethylene), three were selected for further study to verify their effects on color, bitterness, and the sensory profile of a commercial lager beer. The results showed that the foam stabilizing effect of sorbents were positively correlated with their surface areas. The most promising sorbents (activated carbon, Florisil, and polytetrafluoroethylene) were effective at low doses (50 mg/L) and short contact times (5 min), and did not affect the color, bitterness, or sensory profile of the beer. At the low dose required and the price of sorbents, their single use in combination with other process aids and subsequent filtration should be economically feasible.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2018

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of the American Society of Brewing Chemists

  • ISSN

    0361-0470

  • e-ISSN

  • Volume of the periodical

    76

  • Issue of the periodical within the volume

    1

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    4

  • Pages from-to

    58-61

  • UT code for WoS article

    000450120800007

  • EID of the result in the Scopus database

    2-s2.0-85048257937