Method of evaluating foam-holding property of fermented malt...

Details Method of evaluating foam-holding property of fermented malt... Method of evaluating foam-holding property of fermented malt...

G - Physics

01

N

G01N 33/14 (2006.01) C07K 14/415 (2006.01) C12C 11/00 (2006.01)

Patent

CA 2739530

The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of yeast thioredoxin (M T) in the fermented malt beverage or a fermenting material solution of the fermented malt beverage is used as an index having a negative correlation with the foam stability of the fermented malt beverage, and the concentration of protein Z (M Z) in the fermented malt beverage or a pre-fermentation or fermenting material solution of the fermented malt beverage is used as an index having a positive correlation with the foam stability of the fermented malt beverage, to determine the foam stability of the fermented malt beverage. According to the determination method of the invention, it is possible to determine the foam stability from the concentration of prescribed proteins in the fermented malt beverage or pre-fermentation or fermenting material solution thereof without directly measuring the head retention of the fermented malt beverage.

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