Measurement and Characterization of Bubble Nucleation in Beer
D.M. Lynch, Charles W. Bamforth
Journal of Food Science
Abstract
ABSTRACT: A new method has been developed for characterizing the rate of bubble formation in beer. The method consists of forming bubbles in beer in a standardized glass using a controlled source of nucleation, then photographing the glass. The extent of bubbling is compared with that displayed in a set of reference standards to give a measure of the rate of nucleation. Comparisons were made among commercial beers to determine which physicochemical factors influence nucleation, and to what extent. Surface tension, density, and carbon dioxide content all influence the appearance of bubbles in the glass.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
surface tension influences bubble appearance
“Surface tension, density, and carbon dioxide content all influence the appearance of bubbles in the glass.”
density influences bubble appearance
“Surface tension, density, and carbon dioxide content all influence the appearance of bubbles in the glass.”
carbon dioxide content influences bubble appearance
“Surface tension, density, and carbon dioxide content all influence the appearance of bubbles in the glass.”