The principle of the shake test and foam stability index is that phospholipids:
A) Reduce the surface tension of an alcoholic solution
B) Increase the surface tension of an alcoholic solution
C) Release carbon dioxide in an alcoholic solution
D) Release carbon dioxide when agitated

Question

Quizplus · Accepted Answer

The principle of the shake test and foam stability index is that phospholipids reduce the surface tension of an alcoholic solution. This reduction in surface tension allows for the formation and stabilization of foam, making it useful in evaluating the quality of alcoholic beverages like beer and champagne.

The Principle of the Shake Test and Foam Stability Index