VIEW ARTICLE    DOI: 10.1094/ASBCJ-44-0151

A New Approach to the Kinetics of Beer Oxidation: From Physical Chemistry to Industrial Brewing. Jean-Claude André, G.R.A.P.P. de l' U.A., 328 du Centre National de la Recherche Scientifique, E.N.S.I.C., I.N.P.L., 54042 Nancy, France, and Manfred Moll, TEPRAL, Centre de Recherches et de Développement, Branche Boissons BSN, 54250 Champigneulles, France. J. Am. Soc. Brew. Chem. 44:0151, 1986.

The concentration of antioxidants in beer, expressed in equivalents of ascorbic acid, was determined by oxidizing the beer at constant pressure. Among other things, these studies showed that antioxidants are responsible for the oxidation chains relating to oxidizable substances. A kinetic study of beer oxidation before the primary antioxidants were completely consumed (the rapid oxidation phase), lead to the conception of a reasonable mechanism for the chains of oxidation involved. Phenomenological analysis allowed the reaction to be described in a mathematical model, which enabled us to calculate the duration of consumption of the head-space oxygen at the moment of packaging.

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