Physics comes to a head
- 1 September 1989
- journal article
- other
- Published by IOP Publishing in Physics World
- Vol. 2 (9) , 21
- https://doi.org/10.1088/2058-7058/2/9/15
Abstract
Alcoholic fermentation produces CO2 and in beer much of this gas remains in the product, often supplemented by exogenous CO2. The average bottled beer contains about 6.0 g CO2/litre; if the temperature is 5°C, the solubility of CO2 is 2.8 g/litre. Hence when the top is removed from a bottle of beer, and the internal pressure released, the beer within becomes supersaturated with CO2. It is the breakout from solution of this supersaturating CO2 when the beer is poured into the glass which produces the head of bubbles, which are stabilised by the proteinaceous material present in the beer. The CO2 also imparts a characteristic tingle to the beer's 'mouth-feel'.Keywords
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