The tendency of beer to gushing initiated by various time of bottle shaking.
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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2014-06-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-201406-0002_Nachylnost_piva_k_prepenovani_vyvolanemu_ruznou_dobou_trepani_lahve.php |