Beer Quality Essay

2464 Words10 Pages
Beer is a complex mixture of a diverse range of components in an acidic medium. There was an increasing demand in the quality of beer and longer shelf lives. There are four aspects of beer stability: the change in beer flavour, the loss of foam stability, the formation of particles and microbial contamination. Beer Flavour As the beer was kept for a period of time, the flavour wills changes. Thus there was a need to maintain high and consistent quality of beer. The flavour changes might be due to the chemical changes that occurred. It is the formation of flavour-active components which is of immediate concern from a flavour stability perspective So for example, the formation of trans-2-nonenal via trace lipid oxidation is primarily a flavour stability problem because it has a flavour threshold of around 100 (700 pM). There are several possible routes to flavour-active breakdown products in beer such as the detrimental role of oxygen on beer flavour stability. Potential Sources of Flavour Instability The Role of Oxygen Oxidative degradation of beer is generally considered to be the major source of beer flavour instability. Thus the control of oxygen in the brewing process has long been a preoccupation for brewers. Oxygen itself is not particularly reactive, existing as a triplet ground state. However, it can be activated by a number of agents, such as transition metal ions (e.g.copper. iron), enzymes, photosensitisers and light, to give singlet oxygen. This is a much more reactive compound, and is the precursor to a family of so-called reactive oxygen species (ROS). Thus, although the hydroxyl radical is generally much more reactive than the hydroperoxyl radical, the former will react with less specificity than the latter, so that it is potentially a less effective flavour-destabilising agent. Beer rapidly reacts with any molecular oxygen to which it is

More about Beer Quality Essay

Open Document