Kvasny Prum. 1999; 45(12): 315-317 | DOI: 10.18832/kp1999022

The stability of beer characterized by means of radical traps.Peer-reviewed article

A. STAŠKO, M. LIPTÁKOVÁ, F. MALÍK, V. MIŠÍK

The method of spin trap PBN has proved itself worth by characterization of stability of beer samples. The spin trap PBN indicates, after certain inductive period by forced heat stress of beer sample at 60°C, breakage in stability with rapid growth of radical adduct PBN-X. This inductive period is beer stability margin. It has been shown, that the presence of oxygen has predominant influence on the course of ageing. With the respect of the production date, the declared shelf-life, the date of measurement and the determined time of thermic stability, we have worked out the method of charting, which enables reciprocal comparison and stability prognosis of individual samples.
(In Czech, English summary only)

Keywords: berr, stability, EPR, radical trap

Published: December 1, 1999