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The Chemistry of Beer Instability
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Abstract
Compared to most other alcoholic beverages, beer is unique because it is unstable when in the final package. This instability can be divided into biological and nonbiological instability. Nonbiological stability of beer involves a wide range of chemical processes and can be considered in a number of categories: physical, flavor, light, foam, and gushing. It is the balance between flavanoid polyphenols (tannoids) and sensitive proteins that specifically combine with polyphenols to form haze that largely dictates physical stability. The flavor stability of beer primarily depends on the oxygen concentration of packaged beer but is influenced by all stages of the brewing process. Foam stability in a glass of beer reflects the quality of the beverage. The backbone of foam is hydrophobic polypeptides. Novel brewing processes such as high-gravity brewing result in a disproportionate loss of these polypeptides and have a negative effect on the foam stability of the resulting beer. Beer is light sensitive, especially in the 350–500 nm range. Beer exposed to this wavelength range in clear or green glass containers quickly develop nauseous skunky-like off-flavors resulting from the formation of 3-methyl-2-butene-1-thiol. Methods of enhancing all of these types of beer stability are discussed.
Keywords (Audience):
General PublicKeywords (Domain):
BiochemistryKeywords (Subject):
AlcoholsCiting Articles
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This article has been cited by 4 ACS Journal articles (4 most recent appear below).
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HPLC Analysis of α- and β-Acids in Hops
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Gary A. Baker , Travis M. Danenhower , Leyna J. Force , Kenneth J. Petersen and Thomas A. BettsJournal of Chemical Education2008 85 (7), 954Hops have been used for centuries to impart aroma and bitterness to beer. The cones of the female hop plant contain both essential oils, which include many of the fragrant components of hops, and a collection of compounds known as α- and β-acids that are ...
Dual Laccase–Tyrosinase Based Sonogel–Carbon Biosensor for Monitoring Polyphenols in Beers
Mohammed ElKaoutit, Ignacio Naranjo-Rodriguez, Khalid Riffi Temsamani, Manuel Domínguez de la Vega and Jose Luis Hidalgo-Hidalgo de CisnerosJournal of Agricultural and Food Chemistry2007 55 (20), 8011-8018Dual Laccase–Tyrosinase Based Sonogel–Carbon Biosensor for Monitoring Polyphenols in Beers
Mohammed ElKaoutit, Ignacio Naranjo-Rodriguez, Khalid Riffi Temsamani, Manuel Domínguez de la Vega and Jose Luis Hidalgo-Hidalgo de CisnerosJournal of Agricultural and Food Chemistry2007 55 (20), 8011-8018A biosensor based on the bi-immobilization of laccase and tyrosinase phenoloxidase enzymes has been successfully developed. This biosensor employs as the electrochemical transducer the Sonogel–Carbon, a novel type of electrode developed by our group. The ...
Brewing Science in the Chemistry Laboratory: A "Mashing" Investigation of Starch and Carbohydrates
Michael W. Pelter and Jennifer McQuadeJournal of Chemical Education2005 82 (12), 1811Brewing Science in the Chemistry Laboratory: A "Mashing" Investigation of Starch and Carbohydrates
Michael W. Pelter and Jennifer McQuadeJournal of Chemical Education2005 82 (12), 1811In brewing science, "mashing" involves steeping malted barley in hot water. This activates the enzymes to breakdown the starch into simple sugars. The spent grains are then separated from the sweet wort. This experiment is an investigation of the ...
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- Received: August 03, 2009
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