date:Nov 01, 2012
The yeast used to make beer has yielded what may be the first gene for beer foam, scientists are reporting in a new study. Published in ACS' Journal of Agricultural and Food Chemistry, the discovery opens the door to new possibilities for improving the frothy head so critical to the aroma and eye appeal of the world's favorite alcoholic beverage, they say.
Toms G. Villa and colleagues explain that proteins from the barley and yeast used to make beer contribute to the quality of its foam. The fo