Kvasny Prum. 1958; 4(4): 79-80 | DOI: 10.18832/kp1958010

Behaviour of carbid dioxide in beer.Peer-reviewed article

J. HUMMEL

Monitoring of residual CO₂ in beer after beer foaming is initiating by free fall is instructive for clarifying the general strength of CO₂ bonds in beer. After bringing to foam under the same conditions 45 to 65 % of all CO₂ was released from different kinds of beers, some beers were characterized by a higher rate of easily absorbable CO2, but the degree of super-saturation was recorded most frequently. The values of residual CO₂ varied only in very tight scopes. Only beers intensively depleted of proteins showed a trend to an easier CO₂ release.

(In Czech, English summary only)

Keywords: beer, carbon dioxide

Published: April 1, 1958