Technological possibilities to prevent and suppress primary gushing of beer

Beer gushing is an uncontrolled escape of wet foam when opening a beer bottle, which is not caused by high temperature or shaking. Primary gushing is associated with fungal contamination of barley but the main role in gushing is played by carbon dioxide and surface active proteins called hydrophobin...

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Veröffentlicht in:	Trends in food science & technology 2016-03, Vol.49, p.64-73
Hauptverfasser:	Postulkova, Michaela, Riveros-Galan, David, Cordova-Agiular, Karla, Zitkova, Kamila, Verachtert, Hubert, Derdelinckx, Guy, Dostalek, Pavel, Ruzicka, Marek C., Branyik, Tomas
Format:	Artikel
Sprache:	eng
Schlagworte:	Barley Bottles Brewing Foams Fungi Gushing Hops Hordeum vulgare Hydrophobins Malt Primary gushing Retarding Risk Strategy
Online-Zugang:	Volltext
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