Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Subject of research: technology high gravity brewing, developed to improve production efficiency and reduce energy consumption. This has a wide range benefits, from improving process economics reducing environmental impact.
 Investigated problem: despite the presence significant advantages, there are number problems in brewing that need be solved. The main problem is foam stability resulting beer, which, together with appearance, aroma taste, most important attributes quality beverage for consumer.
 texture depend, among other things, on grain hop raw materials, course technological processes. Elevated levels key malt proteins (LTP1, Z4 Z7) α-acids have positive effect quality. Yeast protease A negative effect. secretes this enzyme greater extent during fermentation wort, which may one reasons decrease brewing.
 High molecular weight a- b-glucans hydrophilic properties can play an role stabilization. They increase viscosity liquid, slow down its drainage segments thereby retention.
 Main scientific results: hydrocolloids (highly methoxylated pectin, carboxymethyl cellulose, xanthan gum, guar mixture gum) performance beer filtration rate was investigated. advantages pectin as additive allowing stabilize foam, particular, - been established. recommended dosage 0.4-1 g/hl. Highly good alternative currently widespread use propylene glycol alginate.
 area practical implementation research companies.
 Innovative product: highly stabilizing foam.
 Scope application innovative additives particular brewing.