OBSERVATIONS ON THE EFFECT OF LIPIDS ON HEAD RETENTION
Open Access
- 6 May 1968
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 74 (3) , 257-261
- https://doi.org/10.1002/j.2050-0416.1968.tb03124.x
Abstract
Modification of the conventional method of filtering an infusion mash was found to increase the content of extractable head-negative substances, including phospholipids, in unhopped wort. The additional constituents were also present in the corresponding hopped worts and in beers at rack but largely disappeared during subsequent processing. Much of the additional fatty material was removed when finings were added: this process induced a substantial rise in head retention. The positive role of lipids in brewing processes is discussed.Keywords
This publication has 3 references indexed in Scilit:
- The Separation of Complex Lipide Mixtures by the Use of Silicic Acid ChromatographyJournal of Biological Chemistry, 1958
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957
- The phospholipins of bloodBiochemical Journal, 1935