A NEW METHOD FOR DETERMINING THE FOAM RETENTION OF BEER

被引：0
|
作者：
SAVEL, J
BASAROVA, G
机构：
来源：
MONATSSCHRIFT FUR BRAUWISSENSCHAFT | 1991年 / 44卷 / 11期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This article deals with a new method for measuring the decay of beer foam. The drop in height of foamed beer is measured at regular intervals using a conductivity measuring device and the area of the decay curve is taken as a measure of the stability of the beer foam. A foam retention unit is proposed (FU), which is equivalent to 1 mm of foam within 1 minute. The factors which influence the determination of foam retention are discussed.
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页码：372 / 376
页数：5
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