Evaluation of the Influence of Antifoam Products on Yeast, Tank Cleaning and the Chemical/Physical Properties of Beer

Abstract

Although foam in the finished beer is an important quality characteristic, foam formation during the manufacturing process can lead to a variety of problems, such as the fouling of machine parts and the losses of valuable compounds in the beer. In addition to numerous methods for processing, technological application of antifoam products can help to control foam formation or to reduce it. Therefore, the focus of this research was to test an antifoam product based on silicone, as well as two hop-based products and compare them with regard to their effects on various parameters, like cleanability and their effect on the resulting product.