| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for quantitatively evaluating the effect of a component making froth unstable in an alcohol beverage exerted on froth stability. SOLUTION: The method for evaluating the froth stability of the alcohol beverage includes a first process for preparing the alcohol beverage becoming a sample to be inspected, a second process for measuring the concentration of fatty acids in the alcohol beverage prepared in the first process, a third process for calculating the interfacial excess amount (Γ) of the fatty acid from the concentration of fatty acids measured in the second process on the basis of the relation showing the formula (1):Γ=Γ1×C (wherein,Γis the interfacial excess amount of the fatty acid,Γ1 is the interfacial excess amount per 1 mol/m<3> of the fatty acid and C is the concentration of the fatty acid), and a fourth process for evaluating the froth stability of the alcohol beverage from the interfacial excess amount of the fatty acid obtained in the third process.
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