Kvasny Prum. 1976; 22(2): 28-31 | DOI: 10.18832/kp1976006

Contribution to problems related to the determination of frothing capacity of beer and wort.Peer-reviewed article

J. ŠROGL, V. KLASOVÁ

To assess the frothing capacity of beer and wort the authors apply a new method. The sample of substrate to be tested is first frothed in a laboratory mixer and time required for returning back into liquid is measured. It has been ascertained that the restitution process to liquid state has specific features for various sorts of beer. The rate of froth disappearance depends on the temperature, whereas the mixing time and its speed have only insignificant effects. The described method permits to study the influence of various technologic factors upon the frothing capacity of beer.
(In Czech, English summary only)

Keywords: beer, wort, frothing capacity

Published: February 1, 1976