ESR analysis for brewing process control with a focus on flavour stability
The electron spin resonance method is suitable both for determination of endogenous antioxidative activity in finished beer and also for controlling all stages of the whole brewing process. In addition, should antioxidative activity be inadequate, it allows conclusions to be drawn about the causes of same. In order to enhance the information value of the analysis, existing methods were revised to reflect the most recent research findings (following on the lectures delivered at the 39th and 40th Technological Seminar in Weihenstephan: Handbook 2007, 7/1 - 7/10; Handbook 2006, 4/1 - 4/9).
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