Technological Possibilities to Prevent and Suppress Primary Gushing of Beer.

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/16:43900837

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Technological Possibilities to Prevent and Suppress Primary Gushing of Beer.

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Technological Possibilities to Prevent and Suppress Primary Gushing of Beer.

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CI - Průmyslová chemie a chemické inženýrství

OECD FORD obor

—

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Trends in Food Science & Technology

ISSN

0924-2244

e-ISSN

—

Svazek periodika

49

Číslo periodika v rámci svazku

MAR

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

64-73

Kód UT WoS článku

000371369300007

EID výsledku v databázi Scopus

2-s2.0-84957878601