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EFFECT OF NICKEL ON THE FOAM STABILITY OF BEERS IN RELATION TO THEIR ISOHUMULONE CONTENTS
Author(s) -
Rudin A. D.
Publication year - 1958
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.2050-0416.1958.tb01665.x
Subject(s) - nickel , food science , simple (philosophy) , chemistry , chromatography , materials science , mathematics , organic chemistry , philosophy , epistemology
A simple relationship has been found to exist between the isohumulone contents of pale ales and the extent to which the half‐life of foams prepared under specified conditions from the beers are extended in the presence of 10 p.p.m. of nickel. This correlation provides a rapid method for determining the isohumulone content of pale ale.