What is it about pineapple juice that's so foamy?

Submitted ⁨⁨5⁩ ⁨weeks⁩ ago⁩ by ⁨GrayBackgroundMusic@lemm.ee⁩ to ⁨homebrewing@sopuli.xyz⁩

I made some ginger bug fermented pineapple juice into soda. It was my first ceiling painter! No other juice has foamed this much. The pressure was roughly the same, but the foam! So much!

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SpiderShoeCult@sopuli.xyz ⁨5⁩ ⁨weeks⁩ ago
Did you use raw pineapple juice or was it heat treated in some way? Raw juice would contain some enzymes that break down proteins and the resultant fragments could increase foaming. Just a random thought though, I’d be curious if cooking it reduces the effect.

Only used pineapple myself as freshly juiced, a tiny bit for bottling kombucha, instead of sugar for carbonation.

Otherwise, could be the fruit contains some unfermentable poly-sugars that increase foaming.

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- GrayBackgroundMusic@lemm.ee ⁨5⁩ ⁨weeks⁩ ago
  
  Did you use raw pineapple juice or was it heat treated in some way?
  
  Store bought, shelf stable, no preservatives, so I assume pasteurized.
  
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  - SpiderShoeCult@sopuli.xyz ⁨5⁩ ⁨weeks⁩ ago
    Fair enough, there goes the enzyme theory then. So then probably just what’s in it.
    
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alzymologist@sopuli.xyz ⁨5⁩ ⁨weeks⁩ ago
Was it pulpy? Particles tend to stabilize liquid interfaces.

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- GrayBackgroundMusic@lemm.ee ⁨5⁩ ⁨weeks⁩ ago
  Kind of. Not pulpy like oj, but there was a lot of sediment.
  
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FleetingTit@feddit.org ⁨5⁩ ⁨weeks⁩ ago
I thought this text was AI generated for a second. Half of the words did not make sense in my head

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- GrayBackgroundMusic@lemm.ee ⁨5⁩ ⁨weeks⁩ ago
  Lol what? What didn’t make sense?
  
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