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Volume 35, Number 3, 1998, Pages 157-161
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Improvement of Beer Flavor Stability by Applying ESR Method to Industrial Plant

By S. Takaoka, H. Kondo, M. Uchida & Y. Kawasaki

Abstract
We have already reported that the newly developed electron spin resonance spectroscopy (ESR) method is a useful tool to predict the endogenous antioxidant activity (EA value) of beer. The EA value, which can be determined from the behavior of OH-radical generation in beer using our ESR method, has been demonstrated to have a good correlation with the rate of flavor deterioration in beer on the shelf. This ESR method has been successfully applied to practical brewing for improving the flavor stability of beer. The flavor stability of daily produced beer in our industrial plant has been improved about .1.7 times more than that before the improvement.
Keywords: Key words: Flavor stability, OH-radical, Electron spin resonance spectroscopy Endogenous antioxidant activity.

 

Sintesis
Ya hemos reportado que el recientemente desarrollado metodo de espectrofotometro de giro de electron por resonancia (ESR) es una herramienta util para predecir la actividad antioxidante endogena (valor EA) de la cerveza. El valor EA, que puede ser determinado del comportamiento de OH-radical generacion en cerveza utilizando nuestro metodo ESR, ha sido demonstrado que tiene una buena correlacion con la rata de deterioro de sabor de la cerveza en el anaquel. Este metodo ESR ha sido exitosamente aplicado a la practica en la cerveceria para mejorar la estabilidad del sabor en la cerveza. La estabilidad del saboT de producciones diarias de cerveza en nuestra planta industrial ha mejorado aproximadamente 1.7 veces mas desde que se inicio esta mejora.