J. R. PORTER (1), C. W. Bamforth (1); (1) University of California, Davis, CA, U.S.A.

Poster

It has been confirmed that manganese lessens the flavor stability of beer. Levels of manganese in beer are generally higher than the metals generally scrutinized with respect to oxidative damage (iron and copper). Mass balance studies have been completed that illustrate the levels of manganese in raw materials and how the ion distributes through the brewing process.

Jason Porter is a second-year master’s degree student at UC Davis. He received his B.S. degree in chemical engineering from The Ohio State University, with a biomolecular specialization in 2010 and is a former member of the renowned Ohio State University Marching Band.

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