Kvasny Prum. 1981; 27(11): 241-247 | DOI: 10.18832/kp1981045

Effect of raw materials on foaming power of wort.Peer-reviewed article

P. PRŮCHA, J. ŠROGL

Review on known and general factors affecting a formation and stability of the froth is given. Further, the results of preliminary studies referred to the effects of the quality of malt, surrogates of malt, brewing water and peeled rice on the frothing power are discussed. The aim of this study was not in a systematic research of all the effects of raw materials but only to obtain a base information leading to fast orientation in complex interrelations among many known and unknown variables
(In Czech, English summary only)

Keywords: foaming power, hopped wort, raw materials

Published: November 1, 1981