Beer foam - Gushing
8 important questions on Beer foam - Gushing
What is beer gushing?
Which protein causes gushing of beer?
What is the difference between primary and secondary type of gushing?
- Primary: due to the use of mould-infected grains, likely to impact the entire beer manufacturing batch
- Secondary: due to mistakes during processing, or incorrect treatment of the beer, causing the presence of colloidal or solid particles
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When does primary gushing occur?
What are fungal hydrophobins?
- Small proteins (10 kDa) containing highly conserved cysteine residues which makes these proteins very stable (like LTP1).
- High thermostability --> retain their structure during the brewing process
- Amphiphilic molecules, having a distinct hydrophilic and hydrophobic side
- hydrophilic side faces water environment
- hydrophobic side contains hydrophobic aliphatic amino acid residues, which form a planar patch --> planar patch particularly suitable for binding air-water interfaces
How can gushing be controlled during beer manufacturing?
What happens when hydrophobins are present in water?
- They will self-associate
- Multimers of hydrophobins are formed
- Upon multimer formation --> proteins cluster together via their hydrophobic patches and this is energetically favourable
- Upon monolayer formation at the air-water interface, multimers dissociate first to less soluble monomers
- The monomers then diffuse to the surface and expose their hydrophobic parts to the air phase. This is energetically the most stable situation.
When are hydrophobin-coated CO2 bubbles formed?
- During yeast formation
- Filling of the bottle
- Shaking of the system
- During carbonation process
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