Kvasny Prum. 1981; 27(2): 29-32 | DOI: 10.18832/kp1981006

Effects of carbon dioxide on some beer components.Peer-reviewed article

J. HLAVÁČEK, J. ŠROGL, J. PESLER

Long lasting washing of beer or wort with carbon dioxide results in the separation of protein-isohumulone complex from the processed product. It is separated in a solid form and processes taking place are similar to those forming caps on fermenting beer and in following stages of brewing processes. By washing beer or wort with CO₂ it is possible to eliminate all bitter resins bound with some macromolecular protein fractions. The mentioned components can be thus isolated. Washing with carbon dioxide has also very marked effects upon the rheologic properties of beer and wort. Surface tension is higher, whereas frothing power is reduced.
(In Czech, English summary only)

Keywords: carbon dioxide, beer, proteins

Published: February 1, 1981