Technological possibilities to prevent and suppress primary gushing of beer

Postulkova, Michaela; Riveros-Galan, David; Cordova-Agiular, Karla; Zitkova, Kamila; Verachtert, Hubert; Derdelinckx, Guy; Dostálek, Pavel; Růžička, Marek C.; Brányik, Tomáš

doi:10.1016/j.tifs.2015.12.006

Cited by 12 publications

(12 citation statements)

References 48 publications

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“…Foam stability and physical-chemical characteristics also do not undergo any changes [52]. Gaseous ozone can also significantly reduce Fusarium fungi when applied during steeping, without any negative consequences for malt quality [66,67].…”

Section: Chemicalsmentioning

confidence: 99%

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The Gushing Experience—A Quick Overview

Mastanjević

Krstanović

2017

Beverages

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Abstract:Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing occurs after the bottle has been opened, without previously being treated inappropriately (exposure to high temperatures, shaking, or any other kind of agitation). According to recent scientific and professional literature, gushing may be induced by many factors, but fungal proteins are directly connected to this phenomenon. Gushing caused by fungal proteins-hydrophobins-is called primary gushing, and depends solely on raw material quality. Other reasons for extensive foaming after the bottle has been opened can be of chemical or technological nature in the course of the brewing process. This is called secondary gushing, which can be influenced and reduced by applying good manufacturing practice protocols.

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Section: Chemicalsmentioning

confidence: 99%

“…Postulkova et al [67] published an excellent review on gushing, describing in detail the causes and novel preventive techniques of this phenomenon. However, by now no safe and reliable procedure is known to prevent gushing.…”

Section: Polar and Non-polar Moleculesmentioning

confidence: 99%

The Gushing Experience—A Quick Overview

Mastanjević

Krstanović

2017

Beverages

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“…Fusarium head blight is considered to be one of the most important sources of mycotoxin contamination in malting barley in Europe . This genus is also able to cause gushing in beer and decreased yields during malting . Fusarium species are considered to be the main contaminants, but the relative composition of each species may differ throughout the years as a function of the cultivation area and weather conditions .…”

Section: Discussionmentioning

confidence: 99%

“…One of the more serious problems in malting that subsequently affects brewing is fungal contamination. Adverse effects associated with fungi include the presence of mycotoxins with potentially negative health effects and/or hydrophobins, which are gushing precursors . While hydrophobins are associated with fungal growth, mycotoxins are secondary metabolites.…”

Section: Introductionmentioning

confidence: 99%

“…Barley grains, as well as malt, are susceptible to infection by filamentous fungi, the most dangerous being Fusarium species. A number of genetic, agricultural, physical, chemical and biological methods have been developed to prevent fungal growth in the field, prior to and during the malting process itself . However, each of these methods have disadvantages, which led us to investigate novel alternatives.…”

Section: Introductionmentioning

confidence: 99%

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Suppression of fungal contamination byPythium oligandrumduring malting of barley

et al. 2018

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Fungal contamination of malting barley can contribute mycotoxins and potentially compromise beer quality. Several physical, chemical and biological treatments during the malting process have been developed to decrease fungal contamination. Anti‐fungal treatments using microorganisms are desirable because they typically exhibit environmental sensitivity and sustainability, but their efficiency can be affected by the complexity of microbial interactions, as well as by undesirable side effects. We therefore sought a more effective bio‐fungicide that is applicable in the malting process. This work describes the application of RT‐PCR to quantify the anti‐fungal potential of oomycetes Pythium oligandrum on barley naturally or artificially contaminated with three Fusarium species. The suppression of fungal contamination by P. oligandrum during malting was statistically more effective than by Geotrichum candidum, with the exception of barley artificially contaminated with Fusarium oxysporum. For P. oligandrum, addition into the third steeping water was significantly more effective than application at the beginning of germination. © 2018 The Institute of Brewing & Distilling

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Mechanism of gushing induction by carbon dioxide transfer activator

2017

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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

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Technological possibilities to prevent and suppress primary gushing of beer

Cited by 12 publications

References 48 publications

The Gushing Experience—A Quick Overview

The Gushing Experience—A Quick Overview

Suppression of fungal contamination byPythium oligandrumduring malting of barley

Mechanism of gushing induction by carbon dioxide transfer activator

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