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.

引用

页码：77 / 82

页数：6

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