Gushing Induced by Colloidal haze

Šavel, J.; Košin, Petr; Brož, Adam

doi:10.18832/kp2016017

Cited by 2 publications

(4 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At the same time the effect of shaking times on this value was measured. According to our previous results, pressure growth measurement was an appropriate procedure for the CDTA determination .…”

Section: Resultsmentioning

confidence: 99%

“…The crown cap of the bottle was pierced and equilibrium pressure and the temperature were recorded. Headspace pressure was released; the crown puncture closed immediately and pressure growth value after 1 min (PG1) was recorded .…”

Section: Methodsmentioning

confidence: 99%

“…The PG1 value allows prediction of the sensitivity of beer to gushing. Particles naturally developed in beer during colloidal aging can also accelerate the release of CO 2 .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Mechanism of gushing induction by carbon dioxide transfer activator

2017

Self Cite

View full text Add to dashboard Cite

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 CO2 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

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Mechanism of gushing induction by carbon dioxide transfer activator

2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…Ferric and cupric ions present in tap water enable oxygen to be reduced to produce ROS formation (20).…”

Section: Introductionmentioning

confidence: 99%

Indigo carmine degradation in the presence of maltose and ethanol

Šavel¹,

Košin²,

Brož³

2015

J. Inst. Brew.

View full text Add to dashboard Cite

The majority of important reactions in beer are associated with the action of oxygen during malting and brewing. With respect to oxygen, beer is considered to possess a relatively strong reducing environment. The gradual reduction of oxygen gives rise to reactive oxygen species (ROS) capable of attacking beer components that are important to consumers. Indigo carmine (IC) bleaching was used to prove ROS formation formed by oxidation of beer energy sources such as maltose and ethanol. This paper examines oxygen radical oxidation of organic matter in the presence of the radical initiator potassium peroxodisulphate. A mixture of organic sources of energy such as maltose and ethanol, oxygen, radical initiator and cupric ions generates ROS formation in a broad range of concentrations even at room temperature. ROS irreversibly split blue dye IC into the colourless form and takes part in the radical transformation of organic matter, which is similar to its burning at low temperature or to radical oxidation of reducing agents. Other organic matter can suppress ROS formation and be incorporated into the radical chain of the pathway of its 'cold burning'. Ethanol inhibited phenylalanine oxidation during its oxidative Maillard reaction. IC bleaching can serve as simple indicator of ROS generation in aerated food.

show abstract

Gushing Induced by Colloidal haze

Cited by 2 publications

References 21 publications

Mechanism of gushing induction by carbon dioxide transfer activator

Mechanism of gushing induction by carbon dioxide transfer activator

Indigo carmine degradation in the presence of maltose and ethanol

Contact Info

Product

Resources

About