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