Use of Sorbents to Increase Beer Foam Stability

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22340/18:43916935

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Use of Sorbents to Increase Beer Foam Stability

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Use of Sorbents to Increase Beer Foam Stability

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Journal of the American Society of Brewing Chemists

ISSN

0361-0470

e-ISSN

—

Svazek periodika

76

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

4

Strana od-do

58-61

Kód UT WoS článku

000450120800007

EID výsledku v databázi Scopus

2-s2.0-85048257937