Publication detail

Study of the Influence of Selected Compounds on Stability of Beer Foam

PUNČOCHÁŘOVÁ, L. POŘÍZKA, J.

Original Title

Type

abstract

Language

English

Original Abstract

Beer foam as an important aspect in evaluating beer quality is one of the qualitative parameter during beer consumption. Beer contains various amounts of constituents that may positively (proteins, phenolic substances, bitter substances) or negatively (fatty acids) influence the beer foam stability. The aim of this study was to find relation between selected parameters and the beer foam staility and compare eventual differences within studied groups of samples.

Keywords

beer foam stability; proteins; phenolic substances; bitter substances

Authors

PUNČOCHÁŘOVÁ, L.; POŘÍZKA, J.

Released

30. 11. 2020

Publisher

Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno

Location

Brno

ISBN

978-80-214-5920-0

Book

Studentská odborná konference CHEMIE JE ŽIVOT 2020

Edition

Ing. Petr Dzik, Ph.D.

Edition number

první

Pages from

126

Pages to

127

Pages count

BibTex

@misc{BUT166360,
  author="Lenka {Punčochářová} and Jaromír {Pořízka}",
  title="Study of the Influence of Selected Compounds on Stability of Beer Foam",
  booktitle="Studentská odborná konference
CHEMIE JE ŽIVOT 2020",
  year="2020",
  series="Ing. Petr Dzik, Ph.D.",
  edition="první",
  pages="126--127",
  publisher="Vysoké učení technické v Brně, Fakulta chemická, Purkyňova 464/118, 612 00 Brno",
  address="Brno",
  isbn="978-80-214-5920-0",
  note="abstract"
}