Evaluating Chelators for Oxidation Prevention in Beer: A Study on Manganese Removal with Glycine

This study investigates the effectiveness of chelators in preventing oxidation in beer caused by excessive metal ions. Specifically, we aim to assess the ability of glycine (350 µM) to reduce manganese (250 mg/L) levels, a key contributor to oxidative reactions. Metal ion concentrations will be measured with and without chelation to determine the impact on oxidation control.