1. Fatty Acids: The fatty acids in beer are mainly deri […]
1. Fatty Acids: The fatty acids in beer are mainly derived from raw materials and secretions from yeast during fermentation and storage. When the body's foam protein is insufficient, they have a greater impact and make the foam rough. Among them, unsaturated fatty acids have a great influence on the performance of beer foam. Therefore, when drinking beer, if the cup is unclean and has oil, even if the high quality beer is poured, the foam is very poor.
2, yeast autolysate: yeast will release a large amount of free fatty acids after autolysis, release proteolytic enzyme will hydrolyze the foaming protein in beer. At the same time, alkaline amino acids will be precipitated. These substances will enter the beer and will have a negative impact on the foam.
3, higher alcohol: a certain amount of higher alcohol must be produced during fermentation, higher alcohol has a strong defoaming effect, so it is necessary to control the higher alcohol content.