Transition metals in brewing and their role in wort and beer oxidative stability: a review

Mertens, Tuur; Kunz, Thomas; Gibson, Brian R

doi:10.1002/jib.699

Transition metals in brewing and their role in wort and beer oxidative stability: a review

Author:

Mertens, Tuur

Kunz, Thomas ; Gibson, Brian R

Keywords:

ANTIOXIDANT CAPACITY, Beer ageing, chelation, ELECTRON-SPIN-RESONANCE, FLAVOR STABILITY, flavour stability, Food Science & Technology, FRACTIONATION ANALYSIS, FREE-RADICALS, ISO-ALPHA-ACIDS, Life Sciences & Biomedicine, oxidation, PHENOLIC-ACIDS, SACCHAROMYCES-CEREVISIAE, Science & Technology, staling, STALING ALDEHYDES, transition metal catalysts, XANTHOHUMOL ENRICHMENT, 03 Chemical Sciences, 06 Biological Sciences, 09 Engineering, Food Science, 31 Biological sciences, 34 Chemical sciences, 40 Engineering