Anaerobic and aerobic beer aging
Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed by...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2010-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201001-0003_anaerobic-and-aerobic-beer-aging.php |
| _version_ | 1797899722353016832 |
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| author | Jan Šavel Petr Košin Adam Brož |
| author_facet | Jan Šavel Petr Košin Adam Brož |
| author_sort | Jan Šavel |
| collection | DOAJ |
| description | Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed by degradation and/or polymerisation at beer aging. That is why both of these colour compounds, besides acting as acid/alkali indicators, can also represent redox indicators that gradually become irreversible. These reactions are accelerated by transient metals or buffering solutions and are therefore more distinct in tap or brewing water than in deionised water. The kind of the brewing water then predetermines not only the beer attributes but also the course of beer aging. Coloured pigments can be partially bleached by reducting agents such as yeast oxidoreductase enzymes and the colour can be then recovered by oxidation; this depends on their polymerisation degree. Methylene blue and methyl red can be used as artificial oxidation-reduction indicators for the study of the redox potential changes because they act reversibly or irreversibly under aerobic or anaerobic conditions, respectively. |
| first_indexed | 2024-04-10T08:34:29Z |
| format | Article |
| id | doaj.art-12d4fce9927b494cae85625d593b3740 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:29Z |
| publishDate | 2010-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-12d4fce9927b494cae85625d593b37402023-02-23T03:27:45ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172010-02-01281182610.17221/161/2009-CJFScjf-201001-0003Anaerobic and aerobic beer agingJan Šavel0Petr Košin1Adam Brož2Budweiser Budvar, National Corporation, České Budějovice, Czech RepublicBudweiser Budvar, National Corporation, České Budějovice, Czech RepublicBudweiser Budvar, National Corporation, České Budějovice, Czech RepublicYellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed by degradation and/or polymerisation at beer aging. That is why both of these colour compounds, besides acting as acid/alkali indicators, can also represent redox indicators that gradually become irreversible. These reactions are accelerated by transient metals or buffering solutions and are therefore more distinct in tap or brewing water than in deionised water. The kind of the brewing water then predetermines not only the beer attributes but also the course of beer aging. Coloured pigments can be partially bleached by reducting agents such as yeast oxidoreductase enzymes and the colour can be then recovered by oxidation; this depends on their polymerisation degree. Methylene blue and methyl red can be used as artificial oxidation-reduction indicators for the study of the redox potential changes because they act reversibly or irreversibly under aerobic or anaerobic conditions, respectively.https://cjfs.agriculturejournals.cz/artkey/cjf-201001-0003_anaerobic-and-aerobic-beer-aging.phpcaramelepicatechinbeer agingreductoneorganic radicallight sensitivity |
| spellingShingle | Jan Šavel Petr Košin Adam Brož Anaerobic and aerobic beer aging Czech Journal of Food Sciences caramel epicatechin beer aging reductone organic radical light sensitivity |
| title | Anaerobic and aerobic beer aging |
| title_full | Anaerobic and aerobic beer aging |
| title_fullStr | Anaerobic and aerobic beer aging |
| title_full_unstemmed | Anaerobic and aerobic beer aging |
| title_short | Anaerobic and aerobic beer aging |
| title_sort | anaerobic and aerobic beer aging |
| topic | caramel epicatechin beer aging reductone organic radical light sensitivity |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201001-0003_anaerobic-and-aerobic-beer-aging.php |
| work_keys_str_mv | AT jansavel anaerobicandaerobicbeeraging AT petrkosin anaerobicandaerobicbeeraging AT adambroz anaerobicandaerobicbeeraging |