Kvasný průmysl (Jun 2014)
The tendency of beer to gushing initiated by various time of bottle shaking.
Abstract
Gushing, determined as the amount of beer overflowed from the bottle after its opening depends on the initial concentration of carbon dioxide in the beer and the rate of escape of this gas into the surrounding atmosphere. Insoluble or colloidal particles floating in beer or placed to the inner wall of the bottle are necessary for beer gushing initiation. The particles can bind only limited amount of gas on their surface which corresponds to equilibrium saturation. This mechanism is formally equivalent to the classical equation of gas adsorption on the solid surface. The rate of gas escape from solid particles is determined by the strength of the bond of microbubbles to a solid particle surface. Beer from different breweries and different kinds of beers from one brewery had different tendency to gushing. The influence of beer transport and storage before opening the bottle is also of great importance. The determination of the escape rate of carbon dioxide from bottled beer could serve as a good indicator of the probability of gushing occurrence. Each batch of beer can be subjected "gushing forced test", similar to colloidal forcing test for the prediction of colloidal stability.Gushing, determined as the amount of beer overflowed from the bottle after its opening depends on the initial concentration of carbon dioxide in the beer and the rate of escape of this gas into the surrounding atmosphere. Insoluble or colloidal particles floating in beer or placed to the inner wall of the bottle are necessary for beer gushing initiation. The particles can bind only limited amount of gas on their surface which corresponds to equilibrium saturation. This mechanism is formally equivalent to the classical equation of gas adsorption on the solid surface. The rate of gas escape from solid particles is determined by the strength of the bond of microbubbles to a solid particle surface. Beer from different breweries and different kinds of beers from one brewery had different tendency to gushing. The influence of beer transport and storage before opening the bottle is also of great importance. The determination of the escape rate of carbon dioxide from bottled beer could serve as a good indicator of the probability of gushing occurrence. Each batch of beer can be subjected "gushing forced test", similar to colloidal forcing test for the prediction of colloidal stability.
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