Keeping beer fresher

Jun 02, 2008
Keeping beer fresher
Researchers have identified alpha-carbonyls as important compounds that reduce beer's flavor. Credit: Courtesy of public-domain-photos.com

Scientists in Venezuela are reporting an advance in the centuries-old effort to preserve the fresh taste that beer drinkers value more than any other characteristic of that popular beverage. Their study, which identifies key substances involved in giving beer an aged or "oxidized" flavor, is scheduled for the May 28 issue of ACS’ Journal of Agricultural and Food Chemistry.

In the new study, Adriana Bravo and colleagues point out that past efforts to keep beer fresh have focused on protecting beer from contact with the air throughout the brewing process. That focus, however, has resulted in only a relatively small improvement in flavor stability.

The research identified a group of poorly understood substances called alpha-carbonyls as important culprits in the decline in fresh flavor that occurs as beer ages. It also showed that levels of some of these substances could be reduced by adding ingredients that block their formation, thus making beer taste fresher longer.

Article: dx.doi.org/10.1021/jf703696p

Source: ACS

Explore further: Scientists solve 2000-year-old mystery of the binding media in China's polychrome Terracotta Army

add to favorites email to friend print save as pdf

Related Stories

Keeping beer fresh longer

Apr 13, 2011

Researchers are reporting discovery of a scientific basis for extending the shelf life of beer so that it stays fresh and tastes good longer. For the first time, they identified the main substances that cause the bitter, ...

Recommended for you

Scientists develop pioneering new spray-on solar cells

16 hours ago

(Phys.org) —A team of scientists at the University of Sheffield are the first to fabricate perovskite solar cells using a spray-painting process – a discovery that could help cut the cost of solar electricity.

User comments : 0