Year-end Sale % OFF 
Abstract
A decreasing pH accelerated an increase in the chemiluminescence production and degradation of isohumulones and procyanidins during the storage of beer and using a model system. The sensory test showed that the addition of HCI to fresh beer accelerated the flavour staling during beer storage but that the addition of HCI to stored beer did not significantly accelerate the flavour staling. Therefore, it was thought that the acceleration of beer flavour staling is not dependent on a decrease in pH such that the decreasing pH isolates stale flavour aldehydes by a dissociation from staling-flavour aldehyde adducts but based on the fact that the decreasing pH accelerates the flavour staling reactions, free radical reactions, during beer storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
