Kvasny Prum. 1962; 8(11): 243-247 | DOI: 10.18832/kp1962036

Methods developed for measuring frothing quality of beer and their practical application.Peer-reviewed article

G. HERLÍKOVÁ, J. VACKOVÁ

The article deals in its first part with fundamental theories explaining the nature of bonds holding CO₂ in beer and with current methods applied for determining its frothing quality. The second part deals with the result of experiments comparing 4 various methods. Special attention is paid to the Rudin method suggested for measuring the frothing quality and its changes reflecting technological factors. Values obtained by applying de Clerck9 s and Rudin9 s methods, as well as decrement ratios of CO₂ [ascertained by titration repeated at intervals] permit to specify reasons causing fluctuation of frothing properties.
(In Czech, English summary only)

Keywords: beer, foaming, measuring

Published: November 1, 1962