Anaerobic and aerobic beer aging

Jan Šavel, Petr Košin and Adam Brož
Additional contact information
Jan Šavel: Budweiser Budvar, National Corporation, České Budějovice, Czech Republic
Petr Košin: Budweiser Budvar, National Corporation, České Budějovice, Czech Republic
Adam Brož: Budweiser Budvar, National Corporation, České Budějovice, Czech Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 1, 18-26

Abstract: Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed by degradation and/or polymerisation at beer aging. That is why both of these colour compounds, besides acting as acid/alkali indicators, can also represent redox indicators that gradually become irreversible. These reactions are accelerated by transient metals or buffering solutions and are therefore more distinct in tap or brewing water than in deionised water. The kind of the brewing water then predetermines not only the beer attributes but also the course of beer aging. Coloured pigments can be partially bleached by reducting agents such as yeast oxidoreductase enzymes and the colour can be then recovered by oxidation; this depends on their polymerisation degree. Methylene blue and methyl red can be used as artificial oxidation-reduction indicators for the study of the redox potential changes because they act reversibly or irreversibly under aerobic or anaerobic conditions, respectively.

Keywords: caramel; epicatechin; beer aging; reductone; organic radical; light sensitivity (search for similar items in EconPapers)
Date: 2010
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/161/2009-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/161/2009-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:161-2009-cjfs

DOI: 10.17221/161/2009-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().