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Statements

Subject Item

n2:RIV%2F60461373%3A22330%2F10%3A00024149%21RIV11-MSM-22330___

rdf:type

n14:Vysledek skos:Concept

dcterms:description

Qualitative research with Czech beer customers was the starting point for this investigation of beer foam quality. We observed that customers start to pay attention to foam no earlier than when ?bald patches? begin to appear on the surface of the beer. This foam stability trait was observed toward the end of foam collapse. In contrast, foam stability measured by common quality control methods such as NIBEM conventionally measure foam stability during the first stages of foam collapse. To evaluate the rate of appearance of bald patches on beer, we have developed a method that predicts foam stability during the later stages of collapse, in order to reflect Czech customers? expectations for foam quality. This alternative foam analysis method directly produces foam from degassed beer and evaluates its quality to determine the matrix foaming potential measurement. Foam stability is a compromise between foam-positive and -negative beer components. Traditionally accepted foam components such as foam-positi Qualitative research with Czech beer customers was the starting point for this investigation of beer foam quality. We observed that customers start to pay attention to foam no earlier than when ?bald patches? begin to appear on the surface of the beer. This foam stability trait was observed toward the end of foam collapse. In contrast, foam stability measured by common quality control methods such as NIBEM conventionally measure foam stability during the first stages of foam collapse. To evaluate the rate of appearance of bald patches on beer, we have developed a method that predicts foam stability during the later stages of collapse, in order to reflect Czech customers? expectations for foam quality. This alternative foam analysis method directly produces foam from degassed beer and evaluates its quality to determine the matrix foaming potential measurement. Foam stability is a compromise between foam-positive and -negative beer components. Traditionally accepted foam components such as foam-positi

dcterms:title

Relationship between matrix foaming potential, beer composition, and foam stability. Relationship between matrix foaming potential, beer composition, and foam stability.

skos:prefLabel

Relationship between matrix foaming potential, beer composition, and foam stability. Relationship between matrix foaming potential, beer composition, and foam stability.

skos:notation

RIV/60461373:22330/10:00024149!RIV11-MSM-22330___

n4:aktivita

n17:S

n4:aktivity

S

n4:cisloPeriodika

1

n4:dodaniDat

n8:2011

n4:domaciTvurceVysledku

n11:1816195

n4:druhVysledku

n16:J

n4:duvernostUdaju

n5:S

n4:entitaPredkladatele

n13:predkladatel

n4:idSjednocenehoVysledku

284637

n4:idVysledku

RIV/60461373:22330/10:00024149

n4:jazykVysledku

n15:eng

n4:klicovaSlova

Foam; foam stability; beer; beer composition

n4:klicoveSlovo

n10:beer%20composition n10:beer n10:foam%20stability n10:Foam

n4:kodStatuVydavatele

US - Spojené státy americké

n4:kontrolniKodProRIV

[A5244262F546]

n4:nazevZdroje

Journal of the American Society of Brewing Chemists

n4:obor

n7:EI

n4:pocetDomacichTvurcuVysledku

1

n4:pocetTvurcuVysledku

4

n4:rokUplatneniVysledku

n8:2010

n4:svazekPeriodika

68

n4:tvurceVysledku

Brož, Adam Šavel, Jan Košin, Petr Evans, Evan

n4:wos

000275243600010

s:issn

0361-0470

s:numberOfPages

7

n12:organizacniJednotka

22330