Initiation of carbon dioxide liberation from beer and its gushing.

• Main Authors: Jan ŠAVEL, Petr KOŠIN, Adam BROŽ
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2014-02-01
• Series: Kvasný průmysl
• Subjects: supersaturation; gushing; hydrophobicity; particle surface; elektrolysis; carbon dioxide; hydrogen; nitrogen; oxygen
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-201402-0001_Iniciace_uniku_oxidu_uhliciteho_z_piva_a_gushing.php

The article discusses the measurement of bottle weight changes after its opening followed by addition of a powder or solid materials in beer or electrolysis. Bottle mass loss corresponds to escape of CO2 and other volatile substances, including water vapor from beer. Escape rate of CO2 after the addition of powdered materials to beer decreased with their wetting. Partially wettable rubber stopper and silicone stopper with a hydrophobic surface were used as a macro - model for the CO2 escape from carbonated beverages measurement. The rubber stopper inserted into beer increased escape rate of CO2 from the beer and this ability was not inhibited by its wetting, boiling, pasteurization or its stay in wort and beer during fermentation. The release of CO2 from the beer can be induced by mechanical movement of beer, or its electrolysis. The intensity of CO2 transfer from beer to the gaseous phase depends on the surface properties of solid particles and liquid properties.The article discusses the measurement of bottle weight changes after its opening followed by addition of a powder or solid materials in beer or electrolysis. Bottle mass loss corresponds to escape of CO2 and other volatile substances, including water vapor from beer. Escape rate of CO2 after the addition of powdered materials to beer decreased with their wetting. Partially wettable rubber stopper and silicone stopper with a hydrophobic surface were used as a macro - model for the CO2 escape from carbonated beverages measurement. The rubber stopper inserted into beer increased escape rate of CO2 from the beer and this ability was not inhibited by its wetting, boiling, pasteurization or its stay in wort and beer during fermentation. The release of CO2 from the beer can be induced by mechanical movement of beer, or its electrolysis. The intensity of CO2 transfer from beer to the gaseous phase depends on the surface properties of solid particles and liquid properties.