Controlling Beer Oxidation: The Impact of Metal Ions and Tannic Acid

This research explores the oxidation of beer, focusing on methods to control its increase or decrease. By utilizing findings from four key articles, we will investigate the impact of metal addition and removal on oxidation levels. Our study will specifically examine the effects of 250 mg/L Fe and 250 µM tannic acid in beer to assess their influence on oxidation processes.

Publication Details

Journal
ScholarSpace - JCCC (Johnson County Community College)
Published
2025-05-02
Primary Topic
Particle accelerators and beam dynamics
Type
article
Field-Weighted Citation Impact
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article

Controlling Beer Oxidation: The Impact of Metal Ions and Tannic Acid

ScholarSpace - JCCC (Johnson County Community College)
Particle accelerators and beam dynamics
article

Controlling Beer Oxidation: The Impact of Metal Ions and Tannic Acid

article en

Abstract

This research explores the oxidation of beer, focusing on methods to control its increase or decrease. By utilizing findings from four key articles, we will investigate the impact of metal addition and removal on oxidation levels. Our study will specifically examine the effects of 250 mg/L Fe and 250 µM tannic acid in beer to assess their influence on oxidation processes.

ScholarSpace - JCCC (Johnson County Community College)
Openalex Percentile: Top 36%
Particle accelerators and beam dynamics
OpenAlex
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Controlling Beer Oxidation: The Impact of Metal Ions and Tannic Acid · ScholarSpace - JCCC (Johnson County Community College) (2025) | TGRS Research Map | TGRS