beer-1579065During the bottling of drinks with high carbon dioxide content, under certain conditions the physiological development of bubbles at the contact surfaces between container and CO2 over-saturated liquid may reach such severe proportions that the thus produced foam overflows from the bottle mouth, preventing proper filling and causing problems for the production line: such a phenomenon is called “foaming”.

In order to minimize production losses and speed up the resolution of foaming problems, Stazione Sperimentale del Vetro has developed a special integrated analysis protocol that allows to identify and understand the causes of the phenomenon of “uncontrolled” nucleation of foam.