Importance of Proteins from the Viewpoint of Stability of the Beer Foam

Page: 478

H. Čížková, P. Dostálek, J. Fiala, nd I. Kolouchová

Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, Prague


A rich, dense and long-tasting head is one of the first perceptions of beer consumers. The most significant factors influencing the stability of the beer foam are generally considered to be hop substances, carbohydrates, carbon dioxide and proteins, in particular hydrophobic proteins.


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