Why Is Foam Pegasus So Popular?

Foam Pegasus is a non-foam wine head that can control the amount of beer bubbles. Foam Pegasus is a bottle head popular in the European Russian beer market, suitable for 28 bottle mouth. It is generally suitable for bag packaging, and the caliber is relatively small. If you want to pour wine into large caliber bottles, you need to add a converter head.

Summer, when indoor and outdoor temperatures are higher, is also the peak season for craft beer hotels to sell fresh beer. However, many friends in the wine tap directly put wine, the container will produce a lot of foam, resulting in wine reception speed is too slow. Some customers will joke: "Why is it so troublesome to punch wine, punch a few catties of wine is not as fast as I drink!" Some don't want to wait for customers, so they leave. Why? The first is because beer produces a lot of carbon dioxide during fermentation, and a certain amount of carbon dioxide is filled when it is bottled. In addition, beer raw materials such as hops, wort and yeast produce a special protein during the fermentation process and are dissolved in the beer liquid, which has a unique "foaming" effect.

Some craft beer hotels will use foam pegasus beer, it works like this: under a stable pressure carbon dioxide gas can be dissolved in the liquid, when the pressure changes and air enters, the volume of carbon dioxide gas rapidly expands, discharge the liquid. That is, the principle of beer defoaming, after the elimination of bubbles, the taste of beer will change accordingly, so some people like the beer after defoaming.

Fermenters are containers with a certain volume, the production of the general fermentation process will produce foam, beer fermentation is also the same, the purpose of the defroster is to eliminate foam, otherwise, the foam will be discharged along the exhaust pipe. It may cause yield reduction, pipe blockage, easy to infect bacteria and other adverse conditions to fermentation. Defoaming is a must. The tank can be installed with defoaming slurry for physical defoaming, and chemical substances such as surfactants can also be used for defoaming. However, chemical defoaming agents may have adverse effects on brewer's yeast, and the amount of them needs to be controlled.