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Correlation of Beer Foam with Other Beer Properties

机译：啤酒泡沫与其他啤酒特性的相关性

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Consumers notice the visual aspects of beer: clarity, color, and foam; foam affects their opinion about beer and can affect perception of flavor and mouthfeel. Brewers desire foam that is sufficient, stable, white, and finely textured. Methods for measuring foam are numerous and fickle, and we undertook this study only after a method of analysis was published by M. Constant that we found to be simple, cheap, easy to conduct, reproducible, and seemed to reflect what we observed in the glass. The method depends upon pouring the beer into a glass container and measuring the shrinkage of a foam band over time. We selected 30 American beers of four different general kinds and analyzed them; we then looked for factors that correlate with foam across this population of beers. This new approach allowed us to examine beer foam in a holistic and nonintrusive way using commercial beers as they are ordinarily produced and packaged. We found strong correlations with foam for total polypeptides and for polypeptides of a various molecular weights; bitterness, polyphenols, real extract, total carbohydrates, viscosity, and some metal ions also correlated strongly with foam. Other factors that could be negative factors (e.g., ethanol and pH) proved not to be. A strong statistical correlation between two analytical parameters does not necessarily imply a cause-and-effect relationship, but it adds weight (or not) to parameters that reasonably could be, or have already been, related to foam stability.
机译：消费者注意到啤酒的视觉方面：透明度，颜色和泡沫；泡沫会影响他们对啤酒的看法，并且会影响对风味和口感的感知。酿酒商希望泡沫充分，稳定，白色且质地细腻。测量泡沫的方法多种多样，而且只有在M.发表了一种分析方法之后，我们才进行这项研究。Constant发现它简单，便宜，易于操作，可重现，并且似乎反映了我们在实验中观察到的结果。玻璃。该方法取决于将啤酒倒入玻璃容器中并测量泡沫带随时间的收缩。我们选择了30种四种不同类型的美国啤酒并进行了分析。然后，我们寻找了与这批啤酒中泡沫相关的因素。这种新方法使我们能够使用通常生产和包装的商业啤酒，以整体，非侵入性的方式检查啤酒泡沫。我们发现泡沫与总多肽和各种分子量多肽的强相关性。苦味，多酚，真正的提取物，总碳水化合物，粘度和一些金属离子也与泡沫密切相关。其他可能是负面因素的因素（例如乙醇和pH值）也证明不是。两个分析参数之间强大的统计相关性并不一定意味着因果关系，但会给合理地可能已经或已经与泡沫稳定性相关的参数增加权重。

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