Kvasny Prum. 2006; 52(10): 314-318 | DOI: 10.18832/kp2006026

Measurement of beer foaming power.Peer-reviewed article

Jan ŠAVEL, Adam BROŽ
Budějovický Budvar, n. p., České Budějovice

The article summarizes the principles and methods of measurement of beer foaming power including kinetic equations describing foam disintegration. Foaming power a complex quality parameter comprising of several aspects, such as foam stability, its appearance, structure, its capability of clinging to a glass and resistance against negative effects. The foam appearance and structure also depend on the way of foam formation, for example pouring of beer from a bottle or draft. For these reasons, there is no universal method for foaming power measurement and such method should be chosen for the measurement that would give a true picture of the property in question, being of the greatest significance for the given customer segment. The beer foaming power can be predicted on the basis of various chemical and physical analyses and, since it is connected with the content of saccharides and proteins, infrared spectrometry can be expected to be successfully used for the forecast of various foam properties.The article summarizes the principles and methods of measurement of beer foaming power including kinetic equations describing foam disintegration. Foaming power a complex quality parameter comprising of several aspects, such as foam stability, its appearance, structure, its capability of clinging to a glass and resistance against negative effects. The foam appearance and structure also depend on the way of foam formation, for example pouring of beer from a bottle or draft. For these reasons, there is no universal method for foaming power measurement and such method should be chosen for the measurement that would give a true picture of the property in question, being of the greatest significance for the given customer segment. The beer foaming power can be predicted on the basis of various chemical and physical analyses and, since it is connected with the content of saccharides and proteins, infrared spectrometry can be expected to be successfully used for the forecast of various foam properties.

Keywords: beer, foam

Published: October 1, 2006 

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