Antioxidative potential of beerSignificance for beer quality and nutritional-physiological properties compared to other beverages
For the brewer, an important quality characteristic of beer is taste stability (Back et al., 1997). Dalgliesh (1977) spoke of a taste instability as every beer is subject to a natural staling process. As a result of having special constituents, beers are, however, capable of reducing staling processes which are mainly oxidative in nature. Furthermore, brewers are nowadays in a position to keep beer largely oxygen-free right up to the filling stage. This manifests itself in significantly improved taste stabilities.
The discovery of free radicals in beer (Kaneda et al., 1988) was a further contribution to the staling theory of beer. As a result of endogenous antioxidative activity, beers are in a position to prevent formation of radicals. Production of SO2 can be purposely raised.g.
Select offer and read on
6 print issues
