Impact of Transition Metal Reduction on Beer Oxidation

This study examines how reducing transition metals (copper, iron, manganese) affects beer oxidation. Using laboratory techniques, we measure oxidation levels and metal content in beer samples. Additionally, citric acid is introduced to assess its effectiveness in removing iron and mitigating oxidation.

Publication Details

Journal
ScholarSpace - JCCC (Johnson County Community College)
Published
2025-05-01
Primary Topic
Microbial Community Ecology and Physiology
Type
article
Field-Weighted Citation Impact
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article

Impact of Transition Metal Reduction on Beer Oxidation

ScholarSpace - JCCC (Johnson County Community College)
Microbial Community Ecology and Physiology
article

Impact of Transition Metal Reduction on Beer Oxidation

article en

Abstract

This study examines how reducing transition metals (copper, iron, manganese) affects beer oxidation. Using laboratory techniques, we measure oxidation levels and metal content in beer samples. Additionally, citric acid is introduced to assess its effectiveness in removing iron and mitigating oxidation.

ScholarSpace - JCCC (Johnson County Community College)
Openalex Percentile: Top 43%
Microbial Community Ecology and Physiology
OpenAlex
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Impact of Transition Metal Reduction on Beer Oxidation · ScholarSpace - JCCC (Johnson County Community College) (2025) | TGRS Research Map | TGRS