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Mechanism of gushing induction by carbon dioxide transfer activator
Author(s) -
Šavel Jan,
Košin Petr,
Brož Adam
Publication year - 2017
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/jib.408
Subject(s) - brewing , carbon dioxide , chemistry , bottle , pulp and paper industry , activator (genetics) , chemical engineering , food science , fermentation , biochemistry , organic chemistry , materials science , composite material , engineering , gene
The article deals with the activation of carbon dioxide transfer from carbonated beverages. As a model compounds agents produced by Trichoderma reesei and harzianum and degraded hop iso ‐extract were selected. These substances were added to the carbonated water or beer and their effect was compared. The method of pressure growth in the bottle headspace after rapid piercing and re‐closing the bottle was used. Some carbon dioxide transfer activators accelerated CO 2 escape even at rest; others required shaking for different periods. The pressure growth measurement allowed the prediction of gushing before its occurrence. Copyright © 2017 The Institute of Brewing & Distilling