Premium
GAS CHROMATOGRAPHIC STUDY ON THE OXYGEN CONTENT OF NECK‐SPACE AIR IN PACKAGED BEER
Author(s) -
Suzuki Satoru,
Amaha Mikio
Publication year - 1962
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1962.tb01897.x
Subject(s) - bottling line , chemistry , ascorbic acid , oxygen , chromatography , food science , atmospheric oxygen , organic chemistry , wine
Changes occurring during storage in the oxygen content of the neck‐space air of packaged beer have been investigated by use of a gas chromatographic method. When measured immediately after bottling or canning, the oxygen contents of the airs from both bottled and canned beer were significantly higher than that of atmospheric air. The initial oxygen contents, which were 25–27% of the neck‐space air by volume, decreased to less than 12% within 10 days' storage at room temperature. The rate of oxygen consumption by beer was doubled by the addition of ascorbic acid to the beer. The effect of ascorbic acid was strikingly pronounced when the packaged beer was agitated by rotating the containers. Storage temperatures greatly affected the rate of oxygen consumption by beer. In all instances, with or without the addition of ascorbic acid, the oxygen consumption by beer appeared to be completed when about 75% of the original oxygen was absorbed. The reason for the high oxygen content of neck‐space air after bottling has been clarified.