Home Contact Us

MBAA Technical Quarterly

 

Return to Search Results

 

Purchase Article

Tech. Q. Master Brew. Assoc. Am., 1989, 29(2), 70-74. English, sp
VIEW ARTICLE

The impact of various antioxidants on flavor stability.

Klimovitz, R.J. and Kindraka, J.A.

Abstract
The paper describes flavour stability improvement attainable by use of antioxidants, in particular potassium metasulphite and sodium isoascorbate or a combination of both. The production of endogenous sulphur dioxide is reviewed as well as the results of production scale trials aimed at its control.
Keywords : antioxidant beer flavour stability survey