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酵素에 의한 除濁操作과 麥酒의 發泡性 Enzymatic Chillproofing and Beer Foam Stability

산업미생물학회지 1976년 4권 1호 p.27 ~ 30
Pack, M. Y.,
소속 상세정보
 ( Pack, M. Y. ) 
Korea Advanced Institute of Science Department of Biological Science and Engineering

Abstract


Green beer was aged with or without addition of fresh or heat-denatured papain and then pasteurized for 20 minutes at 60℃. Foam stability of the resulting beer was determined to analyze the effect of enzymatic chillproofing and pasteurization on the beer foam quality. It was found that the enzymatciactivity of papain which was accelerated by the pasteurization condition destroyed the foam stability drastically.

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