VIEW ARTICLE    http://dx.doi.org/10.1094/ASBCJ-2013-0606-01

Thermodynamic View of Primary Gushing. Sylvie M. Deckers (1,2), Lennert Vissers (1), Mohammadreza Khalesi (1), Zahra Shokribousjein, Hubert Verachtert, and Kurt Gebruers, KU Leuven, Department of Microbial and Molecular Systems (M(^2)S), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001 Heverlee, Belgium; Xavier Pirlot, Chimay Brewery, BE-6464 Baileux, Belgium; Jean-Marie Rock, Orval Brewery, BE-6823, Villers-devant-Orval, Belgium; Vladimir Ilberg, Hochschule Weihenstephan-Triesdorf, Fakultät Gartenbau and Lebensmitteltechnologie, D-85350 Freisinig, Germany; Jean Titze, National University of Ireland, University College Cork, School of Food and Nutritional Sciences, Cork, Ireland; Hedwig Neven, KU Leuven, Department of Microbial and Molecular Systems (M(^2)S), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001 Heverlee, Belgium; and Brewery Duvel-Moortgat, BE-2870 Puurs, Belgium; and Guy Derdelinckx, KU Leuven, Department of Microbial and Molecular Systems (M(^2)S), Leuven Food Science and Nutrition Research Centre (LFoRCe) and Leuven Institute for Beer Research (LIBR), BE-3001 Heverlee, Belgium. (1) These authors contributed equally to the work. (2) Corresponding author. E-mail: <Sylvie.Deckers@biw.kuleuven.be>; phone: +32-16-328535; fax: +32-16-321997. J. Am. Soc. Brew. Chem. 71(3):149-152, 2013.

A spontaneous, wild, and uncontrolled liquid expulsion immediately upon opening non-shaken bottles of carbonated beverages defines primary gushing. The liquid volume resulting from primary gushing differs greatly even in the same laboratory. A thermodynamic investigation of the process can determine parameters responsible for this phenomenon. Although the required energy to provoke gushing is believed to be obtained mostly by the expansion of the nanobubbles, there are many other sources that might be significantly involved in this case. Providing the required energy via the explosion of the nanobombs breaks the weak hydrogen bond between CO(2) and water molecules and results in the release of the CO(2). In this study, the authors claim that primary gushing is mainly linked to the CO(2) properties and consequently related to the liquid temperature at bottle opening (K), the pressure (bar), the CO(2) concentration (g/L), and the energy (N.m). Keywords: Carbon dioxide, Hydrogen bond, Hydrophobin, Primary gushing, Thermodynamics

A la expulsión de líquido espontánea, salvaje y descontrolada inmediatamente después de la apertura de botellas de bebidas carbonatadas sin agitación define el gushing principal. El volumen de líquido que resulta de gushing principal es muy diferente, incluso en el mismo laboratorio. Una investigación termodinámica del proceso puede determinar los parámetros responsables de este fenómeno. Aunque se cree que la energía requerida para provocar gushing a ser obtenido principalmente por la expansión de los nanoburbujas, hay muchas otras fuentes que pudieran estar implicados significativamente en este caso. Proporcionar la energía necesaria a través de la explosión de la nanobombs rompe el enlace de hidrógeno débiles entre las moléculas de CO(2) y agua y resulta en la liberación del CO(2). En este estudio, los autores afirman que gushing principal está vinculada principalmente a las propiedades de CO(2) y, por consiguiente relacionada con la temperatura del líquido en la abertura de la botella (K), la presión (bar), la concentración de CO(2) (g/L), y la energía (nm). Palabras claves: Dióxido de carbono, Enlace de hidrógeno, Gushing principal, Hidrofobina, Termodinámica