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Beverages 2017, 3(2), 25; doi:10.3390/beverages3020025

The Gushing Experience—A Quick Overview

Faculty of Food Technology, University of Osijek, Osijek, F. Kuhača 20, 31000 Osijek, Croatia
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Academic Editor: Ombretta Marconi
Received: 24 February 2017 / Revised: 1 June 2017 / Accepted: 9 June 2017 / Published: 12 June 2017
(This article belongs to the Special Issue Beer)
View Full-Text   |   Download PDF [231 KB, uploaded 12 June 2017]

Abstract

Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing occurs after the bottle has been opened, without previously being treated inappropriately (exposure to high temperatures, shaking, or any other kind of agitation). According to recent scientific and professional literature, gushing may be induced by many factors, but fungal proteins are directly connected to this phenomenon. Gushing caused by fungal proteins—hydrophobins—is called primary gushing, and depends solely on raw material quality. Other reasons for extensive foaming after the bottle has been opened can be of chemical or technological nature in the course of the brewing process. This is called secondary gushing, which can be influenced and reduced by applying good manufacturing practice protocols. View Full-Text
Keywords: gushing; beer; hydrophobins gushing; beer; hydrophobins
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Mastanjević, K.; Mastanjević, K.; Krstanović, V. The Gushing Experience—A Quick Overview. Beverages 2017, 3, 25.

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