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

Authors

  • 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

Abstract

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.

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Published

2006-08-15

How to Cite

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). Retrieved from http://w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1909

Issue

Vol. 100 No. 7 (2006)

Section

Articles

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