Open AccessRapid method for Evaluation of Beer Stability
Author(s) -
Elena Mudura,
Adriana Păucean,
Ancuţa Mihaela Rotar
Publication year - 2012
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:8809
Subject(s) - brewing , antioxidant , antioxidant capacity , chemistry , flavor , food science , taste , chromatography , organic solvent , organic chemistry , chemical engineering , engineering , fermentation
The beer stability is important for brewing process and for consumers. The beer taste and flavor stability are correlated with antioxidant capacity. The evaluation of antioxidant capacity for each brew on brewing process is difficult, time and materials consuming. A rapid method for evaluation of antioxidant capacity was tested and a good correlation with beer stability was determinate. The antioxidant compounds were extracted in organic solvent and the quantity of these compounds was measures by UV-VIS spectrophotometry. Â