Kvasny Prum. 1963; 9(9): 206-209 | DOI: 10.18832/kp1963035

Effect of brewing technology and composition of ingredients upon the superficial activity and foaming properties of beer.Peer-reviewed article

J. HUMMEL

Brdička ´s polarographic reaction has been used to study superficial aktivity of sweet wort, wort and beer as well as quantitative changes in albumins. It is the first case, in shich the polarographic method of oxygen maxima has been applied for determining the character of superficial activity there being established interpedendence between the two phenomena. Brdička ´s catalytic reaction has been employed for determining albumin sof A + B and B-fractions [Lundin]. Beer with insufficient stability of foam has consistantly higher oxygen maximum and low porportion of albumins of A-fraction.
(In Czech, English summary only)

Keywords: beer, foaming, raw materials, technology

Published: September 1, 1963