Measurement and Characterization of Bubble Nucleation in Beer

摘要

A new method has been developed for characterizing the rate of bubble formation in beer. The method consists of forming bubbles in beer in a standardized glass using a controlled source of nucleation, then photographing the glass. The extent of bubbling is compared with that displayed in a set of reference standards to give a measure of the rate of nucleation. Comparisons were made among commercial beers to determine which physi-cochemical factors influence nucleation, and to what extent. Surface tension, density, and carbon dioxide content all influence the appearance of bubbles in the glass.