Wplyw procesu technologicznego na stabilnosc piany piwa [2]

• Autorzy: Kordialik-Bogacka E

Warianty tytułu

EN

The impact of technological process on beer foam stability

• Języki publikacji: PL

Abstrakty

PL

Pienistość piwa jest zależna od technologii produkcji piwa oraz od stosowanych surowców. W artykule dokonano przeglądu literatury dotyczącej wpływu procesu produkcji piwa na stabilność piany piwa. Opisano etapy produkcji, podczas których występują największe straty związków pozytywnie wpływających na trwałość piany, takich jak polipeptydy. Ponadto omówiono przyczyny małej stabilności piany piw produkowanych metodą "high gravity brewing".

EN

The beer foam quality is determined by the brewing process and the raw materials. Studies on the effect of beer production process on beer foam stability were reported in this review. The losses of foam positive compounds such as polypeptides during individual stages of brewing were described. Finally, the reasons why high gravity brewing results in beers of interior foam quality were shown.

Słowa kluczowe

PL

surowce; stabilnosc piany; piana; polipeptydy hydrofobowe; procesy technologiczne; metoda HGB zob.metoda high gravity brewing; polipeptydy; piwo; browarnictwo; metoda high gravity brewing

EN

raw material; foam stability; beer foam; hydrophobic polypeptide; technological process; high gravity brewing method; polypeptide; beer; brewery industry

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2007
• Tom: 51
• Numer: 03
• Opis fizyczny: s.19-20,rys.,bibliogr.

Twórcy

autor

Kordialik-Bogacka E

• Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Lodzka, Lodz

Bibliografia

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