Author:

Abstract:

Primary gushing is well known problem that affects beer regularly. It is well established that both Class 2 hydrophobins of moulds and specific LTProteins of vegetals are a causal agent due to their peculiar amphifilic character. Due to the rigorous efforts of several scientific groups studying the ultrastructure of hydrofobins, their physico chemical properties, their behaviour in beer, a consensus is now reached regarding the mechanism of primary gushing. The exploitation of this knowledge allows to understand and to evaluate objectively the analytical results observed by the application of the "Carlsberg Method" and other methods assimilated and to propose complemantary methods that are less biassed. Furthermore the understanding of the interaction between the hydrophobic peptidic structure of Class 2 hydrophobins and the hydrophobic character of gazeous CO2 in beer is an essential step in order to project to solve the problem of primary gushing in beer definitely.