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COMMUNICATIONS EFFECT OF STORAGE ON BEERS CONCENTRATED BY FREEZING, AND ON BEERS KEPT IN THE FROZEN STATE; SOLUBILITY OF CARBON DIOXIDE IN ICE
Author(s) -
Essery R. E.,
Gane R.
Publication year - 1952
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1952.tb02665.x
Subject(s) - chemistry , solubility , carbon dioxide , flavour , food science , organic chemistry
Freezing and thawing do not of themselves appear to influence haze potentialities or flavour of beer, though there is some loss of gas. Storage of concentrates may lead to the production of haze, sediment and a vinous flavour, though the diluted products fine satisfactorily and loss of body can be compensated for by addition of dextrin and peptone, whilst addition of appropriate amounts of hop‐resin concentrate and of hop oil may also be useful. In general, storage of concentrates at 0–15° C. gives best results. With whole beers maintained in the frozen state, storage at −10–20° C. is satisfactory at least up to 18 months, though overfoaming may occur from rapidly‐thawed containers. Since the solubilities of carbon dioxide in ice at −5° and at −20° C. are, respectively, 1/20 and 1/100 that in water at 0°C., high pressure may develop in frozen containers, re‐establishment of equilibrium on thawing being slow.