Kvasny Prum. 1979; 25(4): 73-78 | DOI: 10.18832/kp1979010

Effects of technologic processes upon the foaming power of beer.Peer-reviewed article

J. ŠROGL, P. PRŮCHA

The foaming power of wort and beer is a variable property and is different in various stages of brewing process. By applying the modified Ross and Clark method the authors have studied effects of some technologic factors upon the foaming power of wort and beer. In the course brewing process the foaming power changes its intensity. So in the stage of main fermentation it falls, post fermentation has only slight effects, substantial and rapid fall is caused by application of proteolytic enzymatic preparations. Neither the extension of peptonization dwell (at 50°) in brewhouse, nor long influence of saccharifying temperature (63-73°) has any negative effects. The intensity of hop boiling and the amount of hops do not influence foaming power, but long duration of hop boiling operation has negative effects upon the foaming power of wort.
(In Czech, English summary only)

Keywords: beer, foam, foaming power, technology

Published: April 1, 1979