Importance of Proteins from the Viewpoint of Stability of the Beer Foam

Autoři

  • H. Čížková Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague
  • P. Dostálek Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague
  • J. Fiala Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague
  • I. Kolouchová Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague

Abstrakt

A rich, dense and long-tasting head is one of the first perceptions of beer consumers. The most significant factors influencing the stability of the beer foam are generally considered to be hop substances, carbohydrates, carbon dioxide and proteins, in particular hydrophobic proteins.

Stahování

Publikováno

15.08.2006

Jak citovat

Čížková, H., Dostálek, P., Fiala, J., & Kolouchová, I. (2006). Importance of Proteins from the Viewpoint of Stability of the Beer Foam. Chemické Listy, 100(7). Získáno z http://www-.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1909

Číslo

Vol 100 No 7 (2006)

Sekce

Články