| Abstract: | The article deals with the activation of carbon dioxide transfer from carbonated beverages. As a model compounds agents produced by Trichoderma reesei and harzianum and degraded hop iso‐extract were selected. These substances were added to the carbonated water or beer and their effect was compared. The method of pressure growth in the bottle headspace after rapid piercing and re‐closing the bottle was used. Some carbon dioxide transfer activators accelerated CO2 escape even at rest; others required shaking for different periods. The pressure growth measurement allowed the prediction of gushing before its occurrence. Copyright © 2017 The Institute of Brewing & Distilling |
