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KMID : 0366119760040040159
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Korean Journal of Applied Microbiology & Bioengineering
1976 Volume.4 No. 4 p.159 ~ p.165
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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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Freshly fermented green beer samples were chiliproofed with reduced amounts of papain in order to avoid the deterioration of foam quality. Without being pasteurized, the bottled beer samples were stored at different temperatures for various days and then their foam stabilities were determined. A significant improvement in foam stability was observed in the beer chillproofed with 15 ppm of papain for 22 days at 0 ℃ and not pasteurized. The findings may be applied in the finishing processes for draft beer where pasteurization is not needed.
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