Effect of ethanol content on foaming of alcoholic beverages

被引：5
|
作者：
Ahmed, Maqsood [1 ]
Dickinson, Eric [1 ]
机构：
[1] Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England
来源：
FOOD HYDROCOLLOIDS | 1990年 / 4卷 / 01期
关键词：
D O I：
10.1016/S0268-005X(09)80330-5
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The stability of transient foams produced at 25 degrees C by shaking (i) whiskey and (ii) lager has been investigated as a function of the ethanol content. Maximum foam lifetimes occur at 40 wt% alcohol for bourbon whiskey and 0.8 wt% alcohol for 'alcohol-free' lager. Results are discussed in terms of the likely surface-active species present in each type of alcoholic beverage.
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页码：77 / 82
页数：6
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