The physical properties of proteins associated with a longer fermentation period explain why some beers have a more stable, longer lasting foam | AI News Digest
A recent study by Swiss researchers reveals that the fermentation process significantly influences beer foam stability. The research, published in Physics of Fluids, indicates that triple-fermented beers exhibit the most stable foam, while single-fermented varieties show the least stability. The team found that the protein lipid transfer protein 1 (LPT1) plays a crucial role in stabilizing foam, with its structure changing during fermentation. This study not only enhances our understanding of beer foam but also has potential applications in material design and other industries. The findings suggest that breweries can optimize foam stability by focusing on specific mechanisms rather than altering multiple factors simultaneously.
