Kvasny Prum. 2013; 59(10-11): 317-320 | DOI: 10.18832/kp2013034

History and new trends of research into overfoaming of beer.Peer-reviewed article

Michaela POŠTULKOVÁ, Klára VITOUŠOVÁ, Pavel NOVÁK, Jaromír FIALA, Marek RŮŽIČKA, Tomáš BRÁNYIK

¹ Ústav biotechnologie, VŠCHT Praha, Technická 5, 166 28 Praha 6-Dejvice

² Ústav chemických procesů AV ČR, Rozvojová 135, Praha 6-Lysolaje

Although over-foaming of beer (so-called gushing) is manifested only in the final product, its origin and development is realized much earlier . Quality of raw materials and subsequently the whole malting process markedly affect its origin, further, production of hopped wort and beer itself can either support or suppress excessive foaming . First of all, fungal contamination of barley used for malt production is the most frequent cause of over-foaming . Fungi produce small, powerful, surface-active hydrophobic proteins called hydrophobins which participate in stabilization of small CO2 bubbles in bottled or canned beer . Regarding the fact that over-foaming is perceived by customers negatively, it is consider a serious problem by many breweries . This survey shows history of gushing research and new knowledge in this area . Despite the fact that microbiological contamination is considered a main cause of gushing, more and more authors have been focusing on research into physical and chemical basis of over-foaming - from the size particle analysis to research into gushing foam .Although over-foaming of beer (so-called gushing) is manifested only in the final product, its origin and development is realized much earlier . Quality of raw materials and subsequently the whole malting process markedly affect its origin, further, production of hopped wort and beer itself can either support or suppress excessive foaming . First of all, fungal contamination of barley used for malt production is the most frequent cause of over-foaming . Fungi produce small, powerful, surface-active hydrophobic proteins called hydrophobins which participate in stabilization of small CO2 bubbles in bottled or canned beer . Regarding the fact that over-foaming is perceived by customers negatively, it is consider a serious problem by many breweries . This survey shows history of gushing research and new knowledge in this area . Despite the fact that microbiological contamination is considered a main cause of gushing, more and more authors have been focusing on research into physical and chemical basis of over-foaming - from the size particle analysis to research into gushing foam .

Keywords: gushing, foam, hydrophobins

Received: June 12, 2013; Accepted: August 31, 2013; Published: October 1, 2013