Beer has a bubble

One is to understand the basic principle of bubble, is because of the difference of different components in the liquid surface tension, in under the action of gas formed bubbles. Surface tension of liquid, when you meet the gas forming film will not easily broken, gas in film package, shape is a bubble. In general, hydrophilic substances ( For example we edible vegetable oil, etc. ) Surface tension is smaller, meet gas is not easy to blister. But because of containing peptides (in beer Also is in the protein molecules , beer is more big, the surface tension of the gas would be easy to blister, and if you have oily substance light touch beer foam, foam disappeared immediately, because of oily material to reduce the surface tension of the beer. 2 it is CO2 gas is contained in beer, before open, beer bottles, there is a pressure in a open, pressure drop, was dissolved into the CO2 gas in beer immediately released from beer inside and escape from the export of low pressure, so the surface tension of the larger will appear a lot of in beer foam. Most of the gas in the beer yeast is under the condition of anaerobic respiration metabolism of sugar into alcohol after the carbon dioxide, carbon dioxide dissolved in the water again. Carbon dioxide in beer generally in two ways: one is the secondary fermentation in the bottle in the yeast, the vast majority of craft beer, so there is a living bacterium; Industrial production of beer generally requires high temperature sterilization, after completion of the fermentation need injection before bottling food grade carbon dioxide after disinfection, or the original collection of fermentation to produce carbon dioxide. Some beer inside will be adding nitrogen, its role is to make more easy drinking beer with smooth, rich taste, but the solubility is low. The solubility of nitrogen to 0. 024, so the general nitrogen beer will add a nitrogen in the jar, when to drink when will release, in order to avoid too much pressure in the bottle. Bubble persistence, is also an important index for evaluation of beer foam is certainly gas as the main form, the main is carbon dioxide, but light has a gas is far from enough, also need to maintain bubble shape material, such as soap bubbles must rely on soap ingredients to maintain. Beer light gas, coke and soda/no difference, instantly disappear. Scientists have done experiments: using nitrogen blowing beer foam, collect the bubble for analysis, found the rest of the solid component is the mainstream carbohydrates, the associated with bubble is the most important of which is protein, lead to lasting most in need of beer foam is protein. In an article: beer yeast recycling next: producing method of low alcohol beer