Premium
FACTORS AFFECTING BEER FOAM I. CARBON DIOXIDE EVOLUTION
Author(s) -
Jackson S.
Publication year - 1953
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.2050-0416.1953.tb02723.x
Subject(s) - carbon dioxide , solubility , chemistry , borax , supersaturation , chemical engineering , inorganic chemistry , organic chemistry , engineering , raw material
The rate of evolution of carbon dioxide from beer has been investigated by withdrawing samples at suitable intervals, running them into excess 0.05 m borax buffer solution, and analysing the resulting carbonate solutions manometrically by regenerating the carbon dioxide in the Warburg apparatus. Results show that complex formation is not concerned in the evolution of carbon dioxide, and that the solubility of carbon dioxide in beer is close to its solubility in water. As with a supersaturated solution of carbon dioxide in water, the rate of release of the gas from beer is dependent on the presence of nuclei for bubble formation. More nuclei are available when beer is served into a dry than into a wet glass, and in this way a more effective renewal of head may sometimes be achieved.