The effect of beer alcohol content

The alcohol content indicator in beer is a way of expressing the strength of the beer, usually also as a measure of the beer strength, and it can also be used as a basis for classifying the type of beer. The alcohol content of beer is also the basic data necessary to calculate the concentration of the original wort of beer, and it is also an important technical parameter that directly reflects the fermentation situation. Therefore, this indicator has always been a key item in beer quality control.

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The alcohol in beer has a certain influence on the foam and taste of beer. High alcohol content, high beer viscosity, and high foam viscosity. The foam of beer without alcohol is extremely unstable; the wort foam with hops does not hang the cup, but it hangs obviously after adding alcohol; the foam formed by non-alcohol beer is very small, and the foaming and foaming after adding alcohol Stability has been significantly improved.

The effect of alcohol on foam is only within a certain range (1~3%), and it is also detrimental to foam beyond this range. In the national standard, when the alcohol content of light beer is more than 3%, and the alcohol content of non-alcoholic beer is less than 0.5%, the alcohol content of these two beers is also unfavorable to foam, because the surface tension of alcohol has a defoaming effect.

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In addition, alcohol also affects the dissolution of CO2, the main substance that forms beer foam, in beer. The lower the alcohol content, the higher the CO2 solubility; the higher the alcohol content, the lower the CO2 solubility; the solubility of CO2 in alcohol aqueous solution is lower than that in water, so alcohol is also an important factor for the solubility of CO2 in beer. influencing factors.