Technological Possibilities to Prevent and Suppress Primary Gushing of Beer.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985858%3A_____%2F16%3A00456811" target="_blank" >RIV/67985858:_____/16:00456811 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/16:43900837

Result on the web

<a href="http://dx.doi.org/10.1016/j.tifs.2015.12.006" target="_blank" >http://dx.doi.org/10.1016/j.tifs.2015.12.006</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.tifs.2015.12.006" target="_blank" >10.1016/j.tifs.2015.12.006</a>

Result language

angličtina

Original language name

Technological Possibilities to Prevent and Suppress Primary Gushing of Beer.

Original language description

Background: Beer gushing is an uncontrolled escape of wet foam when opening a beer bottle, which is not caused by high temperature or shaking. Primary gushing is associated with fungal contamination of barley but the main role in gushing is played by carbon dioxide and surface active proteins called hydrophobins produced by fungi. Secondary gushing is understood as the effect of non-hydrophobin related factors, which either provoke gushing independently and/or can support the expression/intensity of primary gushing. So far there, there is no fully functional gushing suppression strategy at industrial scale.nScope and approach: This review article aims to clarify the underlying mechanism of primary gushing and simultaneously provide an overview of knowledge concerning different strategies of suppressing primary gushing. The published methods of reducing and suppressing primary gushing were analyzed and structured according to various technological sections of beer production. Emphasis was placed on the aspects of applicability in industrial practice.nKey findings and conclusions: By analyzing the available data, the following strategies of reducing the risk of beer gushing were identified as the most promising (i) germination of barley in the presence of microorganisms inhibiting the hydrophobin producing fungi, (ii) use of hop oil and products with antigushing effect, and (iii) coating of the glass bottle necks with hydrophobin binding layers. This study intends to inspire research and promote application of new approaches to control gushing.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CI - Industrial chemistry and chemical engineering

OECD FORD branch

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Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

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

Name of the periodical

Trends in Food Science & Technology

ISSN

0924-2244

e-ISSN

—

Volume of the periodical

49

Issue of the periodical within the volume

MAR

Country of publishing house

GB - UNITED KINGDOM

Number of pages

10

Pages from-to

64-73

UT code for WoS article

000371369300007

EID of the result in the Scopus database

2-s2.0-84957878601