Carbon Dioxide Solubility in Beer

Speers, R. Alex; MacIntosh, Andrew J.

doi:10.1094/asbcj-2013-1008-01

Cited by 9 publications

(11 citation statements)

References 7 publications

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“…It is the matter of flavour maturation that remains controversial, with polar opinions ranging from those who insist that it is essential that lager‐style beers have a prolonged aging period in the cellar through to those adamant that such periods can be very brief, especially as another of the original purposes of lagering was an increase in carbonation, which of course can nowadays be effected in short order .…”

Section: Introductionmentioning

confidence: 99%

The application of metabolomics to ascertain the significance of prolonged maturation in the production of lager-style beers

et al. 2019

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NMR-focused metabolomic analysis has been employed to ascertain the extent to which a diversity of non-volatile substances change in level during maturation and storage on a pilot and commercial scale. No substantive changes were observed, leading to the conclusion that, once materials such as vicinal diketones and acetaldehyde have been dealt with, there is no merit in the prolonged storage of beer.

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Section: Introductionmentioning

confidence: 99%

The application of metabolomics to ascertain the significance of prolonged maturation in the production of lager-style beers

et al. 2019

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“…In contrast to the overwhelming collection of data about the solubility of gas-phase CO 2 in pure water, data about the CO 2 solubility in beers are scarce, as reported in the article by Speers and MacIntosh, 33 where several empirically derived CO 2 solubility equations and charts from in the past decades are properly listed and discussed. The usual theoretical CO 2 solubility models do not account for the complexity and the wide range of styles of present-day beers (in terms of alcohol and carbohydrate concentration, for example).…”

Section: Resultsmentioning

confidence: 99%

How Many CO₂ Bubbles in a Glass of Beer?

Liger-Belair

Cilindre

2021

ACS Omega

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The number of bubbles likely to form in a glass of beer is the result of the fine interplay between dissolved CO 2 , tiny particles or glass imperfections acting as bubble nucleation sites, and ascending bubble dynamics. Experimental and theoretical developments about the thermodynamic equilibrium of dissolved and gas-phase carbon dioxide (CO 2 ) were made relevant to the bottling and service of a commercial lager beer, with 5% alcohol by volume and a concentration of dissolved CO 2 close to 5.5 g L –1 . The critical radius and the subsequent critical concentration of dissolved CO 2 needed to trigger heterogeneous nucleation of CO 2 bubbles from microcrevices once the beer was dispensed in a glass were derived. The subsequent total number of CO 2 bubbles likely to form in a single glass of beer was theoretically approached as a function of the various key parameters under standard tasting conditions. The present results with the lager beer were compared with previous sets of data measured with a standard commercial Champagne wine (with 12.5% alcohol by volume and a concentration of dissolved CO 2 close to 11 g L –1 ).

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“…Moreover, as acidity represents lactic acid content in %, the acidity, organic acid content, and pH intercorrelation were also high. The headspace and dissolved CO 2 concentrations showed a high correlation of 0.969, which is proportional to the partial pressure of the dissolved gas according to Henry's law (Speers & MacIntosh, 2013). The headspace and dissolved CO 2 intercorrelation with malic, lactic, and acetic acids also exceeded 0.9.…”

Section: Correlation Analysis Of Kimchi Quality Characteristicsmentioning

confidence: 89%

“…As lactic acid bacteria produce organic acids that reduce kimchi juice pH (Jung et al, 2011), the pH, and malic, lactic, and acetic acids were highly intercorrelated. The headspace and dissolved CO 2 concentrations showed a high correlation of 0.969, which is proportional to the partial pressure of the dissolved gas according to Henry's law (Speers & MacIntosh, 2013). The headspace and dissolved CO 2 concentrations showed a high correlation of 0.969, which is proportional to the partial pressure of the dissolved gas according to Henry's law (Speers & MacIntosh, 2013).…”

Section: Correlation Analysis Of Kimchi Quality Characteristicsmentioning

confidence: 95%

Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi

Lee¹,

Jeong²,

Park

et al. 2019

Food Science & Nutrition

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Pasteurization‐mediated delayed kimchi ripening and regression analysis for shelf life estimation were investigated. Various initial kimchi microbial communities were simplified to lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. over time, with concomitant pH decrease from 6.39 to 4.34 and acidity increase from 0.06% to 0.35%. Other quality characteristics (organic acid, carbon dioxide, and microbial population) also changed, exhibiting high intercorrelation. Pasteurization decreased the initial bacterial counts from 5.20 to 1.92 log CFU/g, thereby delaying the change in quality characteristics (pH, acidity, organic acid, microbial population, carbon dioxide, and microbial community); however, the texture did not differ significantly (p < 0.05). In addition, the regression equation for the relationship between acidity and carbon dioxide levels suggested that shelf life could be estimated in conjunction with the ideal gas equation. In conclusion, pasteurization and regression analysis for kimchi shelf life estimation may enable the maintenance of quality and effective management during the distribution process.

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Carbon Dioxide Solubility in Beer

Cited by 9 publications

References 7 publications

The application of metabolomics to ascertain the significance of prolonged maturation in the production of lager-style beers

The application of metabolomics to ascertain the significance of prolonged maturation in the production of lager-style beers

How Many CO₂ Bubbles in a Glass of Beer?

Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi

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Carbon Dioxide Solubility in Beer

Cited by 9 publications

References 7 publications

The application of metabolomics to ascertain the significance of prolonged maturation in the production of lager-style beers

The application of metabolomics to ascertain the significance of prolonged maturation in the production of lager-style beers

How Many CO2 Bubbles in a Glass of Beer?

Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi

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How Many CO₂ Bubbles in a Glass of Beer?