Kvasny Prum. 1997; 43(5): 132-136 | DOI: 10.18832/kp1997009

Oxidative Destruction Analysis of Beer and Intermediates.Peer-reviewed article

J. ŠAVEL, D. ZDVIHALOVÁ, M. PROKOPOVÁ

Oxidative destruction analysis (ODA) of beer and intermediates is based on investigation of typical properties of beer after oxidation with various oxidizing agents. Colour changes, haze developmen and off-flavour formation after action of permanganate, potassium dichromate, ammonium peroxodisulfate, and H2O2 at 0 °C, 30 °C and 50 °C were traced. The beer properties were influenced by individual agents to various extent. The agents were also different by their ability to oxidize ethanol to acetaldehyde. With steam distillation of mixture (beer oř unhopped wort and oxidizing agent) were obtained distillates with different character of off-flavours. From distillates were prepared and characterizated 2, 4-dinitrophenylhydrazones. ODA can contribute to recognization of beer aging mechanisms and to determination of resistance of individual beers towards aging as well.
(In Czech, English summary only)

Keywords: beer, oxodative destruction analyses, intermediates

Published: May 1, 1997