{"title":"改善泡沫稳定性和洗浴条件","authors":"P. Košin, J. Šavel, A. Brož, J. Vlček","doi":"10.18832/kp2019.66.261","DOIUrl":null,"url":null,"abstract":"How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances. There are several separation steps in a brewing process: lautering, trub separation, and beer filtration; all of these can also separate foam negative substances. This short article discusses how a pH during sparging can influence foam stability. It seems that the lower the pH, the fewer foam negative substances are carried over to the following production steps of a brewing process.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improving foam stability and lautering conditions\",\"authors\":\"P. Košin, J. Šavel, A. Brož, J. Vlček\",\"doi\":\"10.18832/kp2019.66.261\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances. There are several separation steps in a brewing process: lautering, trub separation, and beer filtration; all of these can also separate foam negative substances. This short article discusses how a pH during sparging can influence foam stability. It seems that the lower the pH, the fewer foam negative substances are carried over to the following production steps of a brewing process.\",\"PeriodicalId\":17834,\"journal\":{\"name\":\"Kvasny prumysl\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-03-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Kvasny prumysl\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18832/kp2019.66.261\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Kvasny prumysl","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18832/kp2019.66.261","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
How to increase foam stability without adding foam stabilizers? As we published earlier, there was more than a sufficient amount of foam stabilizing substances in beer, but these must not be pushed out of the beer surface by foam negative substances. There are several separation steps in a brewing process: lautering, trub separation, and beer filtration; all of these can also separate foam negative substances. This short article discusses how a pH during sparging can influence foam stability. It seems that the lower the pH, the fewer foam negative substances are carried over to the following production steps of a brewing process.