Kvasny Prumysl, 1971 (vol. 17), issue 11

Comparison of two methods reducing the percentage of anthocyanogens in beer.Peer-reviewed article

J. ŠAVEL, M. PROKOPOVÁ

Kvasny Prum. 1971; 17(11): 242-245 | DOI: 10.18832/kp1971032  

The authors describe the results achieved by using hydrogen peroxide as an agent reducing the content of anthocyanogens in beer. Though in wort the amount of anthocyanogens  was reduced by 50%, in final product, i.e. in beer the reduction did not exceed 25%. Peroxide has only slight effect on the colloidal stability of beer, but is harmful to taste and flavor. Comparison of two stabilization methods i.e. peroxide method and filtration  through the STABIL S plates confirms that unfavourable organoleptic changes are due to secondary products of reaction between peroxide and various wort components and do not result from the reduction of anthocyanogens.(In...