Foam Evaluation. I. Primary Cling; Secondary Cling; Foam Strength

Glenister, Paul R.; Segel, Edward

doi:10.1080/00960845.1964.12006737

Cited by 6 publications

(5 citation statements)

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“…The ability of the foam to adhere to the glass wall is known as foam ‘cling’ or ‘lacing’ . In 1964, Glenister and Segel raised the importance of the primary and secondary cling. The primary cling is created once the initial foam head is allowed to collapse.…”

Section: Hop Contributions To Beermentioning

confidence: 99%

Humulus lupulus- a story that begs to be told. A review

Schönberger²,

et al. 2014

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The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fine yellow resinous powder (i.e. lupulin glands). It is in these lupulin glands that the main brewing principles of hops, the resins and essential oils, are synthesized and accumulated. Hops are of interest to the brewer since they impart the typical bitter taste and aroma to beer and are responsible for the perceived hop character. In addition to the comfortable bitterness and the refreshing hoppy aroma delivered by hops, the hop acids also contribute to the overall microbial stability of beer. Another benefit of the hop resins is that they help enhance and stabilize beer foam and promote foam lacing. In an attempt to understand these contributions, the very complex nature of the chemical composition of hops is reviewed. First, a general overview of the hop chemistry and nomenclature is presented. Then, the different hop resins found in the lupulin glands of the hop cones are discussed in detail. The major hop bitter acids (α-and β-acids) and the latest findings on the absolute configuration of the cis and trans iso-α-acids are discussed. Special attention is given to the hard resins; the known δ-resin is reviewed and the ε-resin is introduced. Recent data on the bittering potential and the antimicrobial properties of both hard resin fractions are disclosed. Attention is also given to the numerous essential oil constituents as well as their contributions to beer aroma. In addition to the aroma contribution of the well-known essential oil compounds, a number of recently identified sulfur compounds and their impact on beer aroma are reviewed. The hop polyphenols and their potential health benefits are also addressed. Subsequently, the importance of hops in brewing is examined and the contributions of hops to beer quality are explained. Finally, the beer and hop market of the last century, as well as the new trends in brewing, are discussed in detail. Hop research is an ever growing field of central importance to the brewing industry, even in areas that are not traditionally associated with hops and brewing. This article attempts to give a general overview of the different areas of hop research while assessing the latest advances in hop science and their impact on brewing.

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Section: Hop Contributions To Beermentioning

confidence: 99%

Humulus lupulus- a story that begs to be told. A review

Schönberger²,

et al. 2014

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“…In the case of lipids, their impact on foam may be determined by challenging beers with free fatty acids (FFA). These types of analyses test for “foam robustness” ( , ).…”

Section: Introductionmentioning

confidence: 99%

Impact of Different Wort Boiling Temperatures on the Beer Foam Stabilizing Properties of Lipid Transfer Protein 1

Nierop

Evans

Axcell

et al. 2004

J. Agric. Food Chem.

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Beer consumers demand satisfactory and consistent foam stability; thus, it is a high priority for brewers. Beer foam is stabilized by the interaction between certain beer proteins, including lipid transfer protein 1 (LTP1), and isomerized hop alpha-acids, but destabilized by lipids. In this study it was shown that the wort boiling temperature during the brewing process was critical in determining the final beer LTP1 content and conformation. LTP1 levels during brewing were measured by an LTP1 ELISA, using antinative barley LTP1 polyclonal antibodies. It was observed that the higher wort boiling temperatures ( approximately 102 degrees C), resulting from low altitude at sea level, reduced the final beer LTP1 level to 2-3 microg/mL, whereas the lower wort boiling temperatures ( approximately 96 degrees C), resulting from higher altitudes (1800 m), produced LTP1 levels between 17 and 35 microg/mL. Low levels of LTP1 in combination with elevated levels of free fatty acids (FFA) resulted in poor foam stability, whereas beer produced with low levels of LTP1 and FFA had satisfactory foam stability. Previous studies indicated the need for LTP1 denaturing to improve its foam stabilizing properties. However, the results presented here show that LTP1 denaturation reduces its ability to act as a binding protein for foam-damaging FFA. These investigations suggest that wort boiling temperature is an important factor in determining the level and conformation of LTP1, thereby favoring satisfactory beer foam stability.

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“…Pěnivost, zahrnující hodnocení struktury pěny, se zakládá na měření velikosti jejích bublinek a jejich odolnosti proti přídavku detergentu [20]. Vzhled bublinek zachycených na fotografii také slouží k stanovení doby rozpadu pěny FCT (Foam Collapse Time) [18].…”

Section: Principy Hodnocení Pěnivosti a Stability Pěnyunclassified

“…kroužkování). Stejní autoři rozlišovali primární a sekundární kroužky, podle toho, zda vznikly ulpíváním pěny po nalití, nebo po napití [20]. Další postupy se zakládaly na mě-ření pěny, ulpívající na vložené skleněné destičce.…”

Section: Principy Hodnocení Pěnivosti a Stability Pěnyunclassified

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Measurement of beer foaming power.

Šavel¹,

Brož²

2006

Kvasny Prum

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Šavel, J. -Brož, A.: Měření pěnivosti piva. Kvasny Prum. 52, 2006, č. 10, s. 314-318. Článek uvádí souhrn jednotlivých principů i metod měření pěnivosti piva včetně kinetických rovnic popisujících rozpad pěny. Pěnivost je komplexní znak kvality zahrnující více aspektů, např. stabilitu pěny, její vzhled, strukturu, schopnost ulpívat na sklenici a odolávat negativně působícím vlivům. Vzhled a struktura pěny rovněž záležejí na způsobu napěňování, např. lití piva z láhve, nebo čepování z pípy. Z těchto důvodů neexistuje univerzální metoda měření pěnivosti a je nutno vybrat vhodnou metodu, vystihující příslušnou vlastnost, která má pro daný okruh zákazníků největší význam. Pěnivost piva lze před-povědět na základě různých chemických a fyzikálních rozborů a protože souvisí s obsahem sacharidů a bílkovin, lze očekávat úspěšné využití infračervené spektrometrie pro předpověď různých vlastností pěny.Šavel, J.-Brož, A.: Measurement of beer foaming power. Kvasny Prum. 52, 2006, No. 10, p. 314-318.The article summarizes the principles and methods of measurement of beer foaming power including kinetic equations describing foam disintegration. Foaming power a complex quality parameter comprising of several aspects, such as foam stability, its appearance, structure, its capability of clinging to a glass and resistance against negative effects. The foam appearance and structure also depend on the way of foam formation, for example pouring of beer from a bottle or draft. For these reasons, there is no universal method for foaming power measurement and such method should be chosen for the measurement that would give a true picture of the property in question, being of the greatest significance for the given customer segment. The beer foaming power can be predicted on the basis of various chemical and physical analyses and, since it is connected with the content of saccharides and proteins, infrared spectrometry can be expected to be successfully used for the forecast of various foam properties. Šavel ÚVODPěnivost piva je prvním vjemem, kterým pivo působí po nalití na konzumenta. Kvalitu piva spotřebitel posuzuje svými smysly, a vnímá ji jako výsledný dojem, vytvořený psychickým zpracováním pozorovaných znaků [1].Znaky nebo charakteristiky jakosti se dělí na skutečné a na náhradní. Skutečné znaky se obtížně specifikují, orientují se na smyslové vnímání, pocity, a často se vyjadřují porovnáváním (pivo jako křen, nabádá k dalšímu napití, má zlatavou barvu, pěnu jako smetanu, říz apod.).Při pozorování pěny se kombinují různé její vlastnosti, protože spotřebitel vnímá výšku pěny, její tvar, strukturu, barvu, rychlost rozpadu, ulpívání na stěně sklenice a zejména vzhled a stabilitu poslední vrstvy pěny na hladině piva do vzniku tzv. lysinky.Náhradní znaky nahrazují skutečné znaky jen částečně, ale jejich výhodou je měřitel-nost, která je nezbytná při průmyslové vý-robě. Mezi tyto znaky např. patří barva piva, měřená spektrofotometricky, obsah oxidu uhličitého, hustota pěny a její stabilita.Při měření pěnivosti piva se uplatňují ty...

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Foam Evaluation. I. Primary Cling; Secondary Cling; Foam Strength

Cited by 6 publications

References 0 publications

Humulus lupulus- a story that begs to be told. A review

Humulus lupulus- a story that begs to be told. A review

Impact of Different Wort Boiling Temperatures on the Beer Foam Stabilizing Properties of Lipid Transfer Protein 1

Measurement of beer foaming power.

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