Examination of the effect of Vitamin E and C addition on the beer's ESR lag time parameter

E. Jeney-Nagymate, P. Fodor

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

The electron spin resonance method can be used to analyse the effect of antioxidant vitamins such as vitamin E and C on the flavour stability of beer. The aim of this study was to examine the effect of vitamin addition on the lag time parameter at different beer production stages. The longest lag time values were measured when the vitamins were added to the wort after cooling. Lower pH value helped improve the lag time value when used with ascorbic acid. When the vitamin E concentration was higher than 4 mg/L at original pH, or the vitamin C concentration was higher than 30 mg/L at lower pH, the lag time was higher than 100 min.

Original languageEnglish
Pages (from-to)28-33
Number of pages6
JournalJournal of the Institute of Brewing
Volume113
Issue number1
DOIs
Publication statusPublished - Jan 1 2007

Keywords

  • Ascorbic acid
  • Beer
  • ESR
  • Lag time
  • α-tocopherol

ASJC Scopus subject areas

  • Food Science

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