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Antioxidant capability and potableness of fresh cloudy wheat beer stored at different temperatures
Author(s) -
He G.,
Du J.,
Zhang K.,
Wei G.,
Wang W.
Publication year - 2012
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/jib.54
Subject(s) - chemistry , dpph , food science , antioxidant , turbidity , aroma , scavenging , thiobarbituric acid , ferric , brewing , biochemistry , fermentation , lipid peroxidation , organic chemistry , biology , ecology
To investigate the sensory evolution and antioxidant capacities and their correlation with related indices of fresh cloudy wheat beer (FCWB), the beer was stored at different temperatures and analysed during an 18‐day storage period. A fresh balance of aroma, taste and mouthfeel was maintained for 9days at 5°C, 6 days at 10 and 15°C, or 3 days at 20°C. With extension of storage, the colour and the thiobarbituric acid (TBA) value of the FCWB increased remarkably, while the turbidity decreased remarkably. Colour, turbidity and the TBA value were significantly influenced by storage temperature. The ferric reducing antioxidant power (FRAP), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and superoxide anion (O 2 · – ) scavenging activities declined, and the storage temperature significantly influenced the FRAP and the DPPH radical scavenging activities in sequence, except for the O 2 · – scavenging activities of the FCWB. In addition, colour and turbidity remarkably influenced the FRAP, O 2 · – and DPPH scavenging activities. It was suggested that the FCWB had an admirable antioxidant capacity under the potableness conditions (9 days at 5°C, 6 days at 10 and 15°C, or 3 days at 20°C). Copyright © 2013 The Institute of Brewing & Distilling