Investigating the Role of Metal Ions and Chelators in Beer Oxidation

This study explores the aging process of beer, focusing on oxidation and potential mitigation strategies. We aim to examine the effects of metal ions and chelators by conducting experiments in which iron (250 mg/L) is introduced into beer alongside tannic acid (350 µM) as a chelating agent. The findings will contribute to a deeper understanding of oxidation control in beer, potentially improving shelf stability and quality.