Beer: Quality, Safety and Nutritional Aspects by E. D. Baxter, P. S. Hughes

By E. D. Baxter, P. S. Hughes

For hundreds of years, beer has been a favourite drink through the international. The artwork of brewing has extra lately developed into the technological know-how it truly is at the present time as a result elevated wisdom of either the constituents and the process.

Considerations resembling visual appeal, flavor and the dietary worth of beer are very important themes for shoppers and brewing scientists alike. This ebook appears on the chemistry in the back of these features of beer which are of specific curiosity to beer drinkers, specifically style and dietary elements, together with a dialogue of upkeep of caliber and defense, the parts extra proper to the brewing scientist.

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Extra resources for Beer: Quality, Safety and Nutritional Aspects

Example text

Trace Met a1s A third source of colour can be due to interactions with trace metals. g. of polyphenols). Finally, although usually present at levels less than 1pM, riboflavin can contribute significantly to the colour of pale lager-type beers. 8). e. into the infra-red region)? The simplest method used to measure colour is by direct comparison with a set of colour standards. This is attractive from the perspective that the human eye is very sensitive to deviations in colour. However, it can prove difficult to create colour standards which are not susceptible to change with age.

The exact definition of foam stability depends on which measure is employed (these are discussed below). The stability of beer foams is enhanced by hop bitter acids and their chemically-modified variants, and exogenous stabilisers such as propylene glycol alginate and pectins. Foam stability can be considered to be a function of the viscosity of the bulk liquid, surface viscosity, the Marangoni effect (see Foam Structure), and the repulsion of electric double layers (which helps to maintain the bubble lamellae intact).

Gas Composition Traditionally, the only significant gas component of beer foams was carbon dioxide. Guinness first introduced Draught Guinness as it is 22 Chapter 2 known today in 1964. This was facilitated by the development by Guinness of the two-part keg - one part for mixed gas (nitrogen and carbon dioxide) and the other part for the beer. It is the presence of nitrogen which accounts for the distinctive appearance of Guinness stout, with its tight, creamy head. This creaminess is due to the much smaller bubble sizes which nitrogen gas can generate relative to carbon dioxide.

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