Premium
Oxygen and its reactions in beer
Author(s) -
Kuchel Lynne,
Brody Aaron L.,
Wicker Louise
Publication year - 2006
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.705
Subject(s) - shelf life , oxygen , product (mathematics) , food science , chemistry , environmental science , mathematics , organic chemistry , geometry
This review examines contemporary literature available on the deteriorative reactions of oxygen in beer and packaged beer. It attempts to identify the shelf‐life factors affected by oxygen, discussing both the reactions and resultant compounds and their role in decreasing the shelf‐life of the product. It attempts to determine whether lowering the total package oxygen to near‐zero in packaged beer would result in an increased shelf‐life. Copyright © 2005 John Wiley & Sons, Ltd.