Investigating Reducing Agents to Minimize Beer Oxidation

This research explores the most effective reducing agent to mitigate beer oxidation. By introducing metals into beer solutions, we will examine how chelators influence oxidation rates. Additionally, we will investigate the use of tannic acid to bind manganese and assess its impact on oxidation reduction.

Publication Details

Journal
ScholarSpace - JCCC (Johnson County Community College)
Published
2025-05-01
Primary Topic
Fermentation and Sensory Analysis
Type
article
Field-Weighted Citation Impact
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article

Investigating Reducing Agents to Minimize Beer Oxidation

ScholarSpace - JCCC (Johnson County Community College)
Fermentation and Sensory Analysis
article

Investigating Reducing Agents to Minimize Beer Oxidation

article en

Abstract

This research explores the most effective reducing agent to mitigate beer oxidation. By introducing metals into beer solutions, we will examine how chelators influence oxidation rates. Additionally, we will investigate the use of tannic acid to bind manganese and assess its impact on oxidation reduction.

ScholarSpace - JCCC (Johnson County Community College)
Openalex Percentile: Top 46%
Fermentation and Sensory Analysis
OpenAlex
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Investigating Reducing Agents to Minimize Beer Oxidation · ScholarSpace - JCCC (Johnson County Community College) (2025) | TGRS Research Map | TGRS