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Pienistość piw otrzymywanych w technologii High Gravity Brewing (HGB)

100%

Michalowska D.

Przemysł Fermentacyjny i Owocowo-Warzywny

2014

tom 58

nr 10

This paper reviews the literature on the foam stability of beers produced by High Gravity Brewing. The factors influencing the content of the hydrophobic polypeptides in high extract worts and the most important factors influencing the losses of hydrophobic polypeptides in the production process have been discussed. The possibilities of improving the foam stability of beer produced by HGB were presented.

Wplyw procesu technologicznego na stabilnosc piany piwa [2]

51%

Kordialik-Bogacka E.

Przemysł Fermentacyjny i Owocowo-Warzywny

2007

tom 51

nr 03

19-20

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.

Ograniczanie wyników

2 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Kordialik-Bogacka E.

1 Michalowska D.

1 2014

1 2007

Wyniki wyszukiwania

Pienistość piw otrzymywanych w technologii High Gravity Brewing (HGB)

Wplyw procesu technologicznego na stabilnosc piany piwa [2]