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Measurement and Characterization of Bubble Nucleation in Beer
Author(s) -
Lynch D.M.,
Bamforth C.W.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08801.x
Subject(s) - nucleation , bubble , surface tension , measure (data warehouse) , materials science , characterization (materials science) , maximum bubble pressure method , carbon dioxide , gas bubble , thermodynamics , chemistry , mechanics , nanotechnology , organic chemistry , physics , computer science , data mining
A new method has been developed for characterizing the rate of bubble formation in beer. The method consists of forming bubbles in beer in a standardized glass using a controlled source of nucleation, then photographing the glass. The extent of bubbling is compared with that displayed in a set of reference standards to give a measure of the rate of nucleation. Comparisons were made among commercial beers to determine which physicochemical factors influence nucleation, and to what extent. Surface tension, density, and carbon dioxide content all influence the appearance of bubbles in the glass.