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KMID : 0366119750030020083
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Korean Journal of Applied Microbiology & Bioengineering
1975 Volume.3 No. 2 p.83 ~ p.87
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Enzymatic Chillproofing and Beer Foam Stability
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Pack, M. Y.
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Abstract
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An excellent foam stability in the freshly fermented green beer of a commercial brewery was found to be destroyed substantially by the time it was finished. A further survey proved that the processes of aging and pasteurization accompanied by enzymatic chillproofing were responsible for the foam deterioation.
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