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PreprintCC BYChemRxiv

Free Amino Acids Decrease Beer Foam Stability

  • Toru KISHIMOTO1,2
  1. 1Brewing Research and Development Laboratory
  2. 2Asahi Breweries Ltd.
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Abstract

Basic amino acids have previously been reported to impair beer foam adhesion and lacing. This study examined whether adverse effects of free amino acids on beer foam stability extend to non-basic amino acids. Concentration ranges (ΔC = Cmax − Cmin) were determined for individual amino acids in more than 200 production lots of a single Japanese pilsner brand collected across factories in 2016. Individual amino acids were added to fresh commercial beer at two supplementation levels, 2ΔC and 4ΔC, and foam stability was evaluated using the NIBEM-30 method. Compared with matched controls, lysine and histidine lowered NIBEM values at both supplementation levels, while arginine lowered the value at the higher level. A mixture of these basic amino acids also lowered NIBEM values. Crucially, reductions were also observed following supplementation with non-basic amino acids, including glutamine, glycine, proline, and γ-aminobutyric acid (GABA). In a separate evaluation, increasing laboratory ambient temperature from 20 to 27 °C shortened the measured collapse time by 19 s at a constant beer temperature of 20 °C, emphasizing the importance of controlling the measurement environment. These findings indicate that amino acids capable of reducing beer foam stability are not confined to basic amino acids: certain non-basic amino acids can also reduce foam stability under the tested supplementation conditions. 日本語要旨：塩基性アミノ酸は、ビールの泡の付着性およびレーシングを損なうことが従来報告されている。本研究では、遊離ア ミノ酸によるビールの泡安定性への悪影響が、非塩基性アミノ酸にも認められるかを検討した。2016年に複数の工場から収集した、 日本の単一ピルスナーブランドの200ロットを超える製品を対象として、各アミノ酸の濃度範囲（ΔC＝最高濃度－最低濃度）を求め た。新鮮な市販ビールに各アミノ酸を2ΔCおよび4ΔCの2水準で添加し、NIBEM-30法により泡安定性を評価した。対応する対照と比 較して、リシンとヒスチジンは両添加水準でNIBEM値を低下させ、アルギニンは高い添加水準で低下させた。これらの塩基性アミ ノ酸の混合物もNIBEM値を低下させた。特に、グルタミン、グリシン、プロリン、γ-アミノ酪酸（GABA）などの非塩基性アミノ酸 の添加でも、NIBEM値の低下が観察された。別途行った評価では、ビール温度を20 °Cに一定に保った状態で実験室の室温を20 °Cか ら27 °Cに上げると、測定された泡の崩壊時間が19秒短縮し、測定環境を管理する重要性が示された。これらの結果は、ビールの泡 安定性を低下させうるアミノ酸が塩基性アミノ酸に限られず、今回の添加条件では、一部の非塩基性アミノ酸も泡安定性を低下さ せうることを示している。

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Cite

BibTeXRIS
BibTeX
@misc{kishimoto2026free,
  title = {{Free Amino Acids Decrease Beer Foam Stability}},
  author = {Toru KISHIMOTO},
  howpublished = {ChemRxiv},
  year = {2026},
  month = sep,
  doi = {10.26434/chemrxiv.15008937/v1},
  url = {https://chemrxiv.org/doi/full/10.26434/chemrxiv.15008937/v1},
  note = {CC BY},
}
RIS
TY  - UNPB
TI  - Free Amino Acids Decrease Beer Foam Stability
AU  - Toru KISHIMOTO
PY  - 2026
DA  - 2026/09/16
PB  - ChemRxiv
DO  - 10.26434/chemrxiv.15008937/v1
UR  - https://chemrxiv.org/doi/full/10.26434/chemrxiv.15008937/v1
AB  - Basic amino acids have previously been reported to impair beer foam adhesion and lacing. This study examined whether adverse effects of free amino acids on beer foam stability extend to non-basic amino acids. Concentration ranges (ΔC = Cmax − Cmin) were determined for individual amino acids in more than 200 production lots of a single Japanese pilsner brand collected across factories in 2016. Individual amino acids were added to fresh commercial beer at two supplementation levels, 2ΔC and 4ΔC, and foam stability was evaluated using the NIBEM-30 method. Compared with matched controls, lysine and histidine lowered NIBEM values at both supplementation levels, while arginine lowered the value at the higher level. A mixture of these basic amino acids also lowered NIBEM values. Crucially, reductions were also observed following supplementation with non-basic amino acids, including glutamine, glycine, proline, and γ-aminobutyric acid (GABA). In a separate evaluation, increasing laboratory ambient temperature from 20 to 27 °C shortened the measured collapse time by 19 s at a constant beer temperature of 20 °C, emphasizing the importance of controlling the measurement environment. These findings indicate that amino acids capable of reducing beer foam stability are not confined to basic amino acids: certain non-basic amino acids can also reduce foam stability under the tested supplementation conditions. 日本語要旨：塩基性アミノ酸は、ビールの泡の付着性およびレーシングを損なうことが従来報告されている。本研究では、遊離ア ミノ酸によるビールの泡安定性への悪影響が、非塩基性アミノ酸にも認められるかを検討した。2016年に複数の工場から収集した、 日本の単一ピルスナーブランドの200ロットを超える製品を対象として、各アミノ酸の濃度範囲（ΔC＝最高濃度－最低濃度）を求め た。新鮮な市販ビールに各アミノ酸を2ΔCおよび4ΔCの2水準で添加し、NIBEM-30法により泡安定性を評価した。対応する対照と比 較して、リシンとヒスチジンは両添加水準でNIBEM値を低下させ、アルギニンは高い添加水準で低下させた。これらの塩基性アミ ノ酸の混合物もNIBEM値を低下させた。特に、グルタミン、グリシン、プロリン、γ-アミノ酪酸（GABA）などの非塩基性アミノ酸 の添加でも、NIBEM値の低下が観察された。別途行った評価では、ビール温度を20 °Cに一定に保った状態で実験室の室温を20 °Cか ら27 °Cに上げると、測定された泡の崩壊時間が19秒短縮し、測定環境を管理する重要性が示された。これらの結果は、ビールの泡 安定性を低下させうるアミノ酸が塩基性アミノ酸に限られず、今回の添加条件では、一部の非塩基性アミノ酸も泡安定性を低下さ せうることを示している。
ER  -