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KMID : 0366119760040010027
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Korean Journal of Applied Microbiology & Bioengineering
1976 Volume.4 No. 1 p.27 ~ p.30
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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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Green beer was aged with or without addition of fresh or heat-denatured papain and then pasteurized for 20 minutes at 60℃. Foam stability of the resulting beer was determined to analyze the effect of enzymatic chillproofing and pasteurization on the beer foam quality. It was found that the enzymatciactivity of papain which was accelerated by the pasteurization condition destroyed the foam stability drastically.
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