Kvasny Prum. 1964; 10(10): 217-219 | DOI: 10.18832/kp1964030

Division of sulphur containing beer albumins.Peer-reviewed article

J. HUMMEL

The article deals with the research works studying beer albumins and their influence upon the quality of the product. Chemical fractionation, as also polarographic registration have been employed for classification. Correlations existing between the decomposition of glycidic components, changes of surface activity and composition of albumins on one hand and deterioration of frothing properties on the other hand are analysed and discussed.
(In Czech, English summary only)

Keywords: albumins, beer, sulphur

Published: October 1, 1964