The peroxide challenge test: A novel method for holistic near-real time measurement of beer flavour stability

Journal of the Institute of Brewing

Volumn 117, Issue 2, 2011, Pages 166-175

  Miedl, Michaela ^a,b   Rogers, Peter ^c,d   Day, Geoff L ^e   Clarke, Frank M ^f   Stewart, Graham G ^a,g  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

^b Burton on Trent   (United Kingdom)

^c Abbotsford Brewery   (Australia)

^d Foster's Group Limited Yatala Brewery ^*  (Australia)

^e Foster's Group Limited Yatala Brewery   (Australia)

^f GRIFFITH UNIVERSITY   (Australia)

^g GG Stewart Associates   (Australia)

Author keywords

Analysis; ESR; Flavour; PCT; Peroxide challenge test; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; COST EFFECTIVENESS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FLAVORS; HYDROGEN PEROXIDE; MAGNETIC MOMENTS; OXIDATION; PARAMAGNETIC RESONANCE; PEROXIDES;

ANALYSIS; CHALLENGE TESTS; COST EFFECTIVE; HIGH THROUGHPUT; HOLISTIC APPROACH; NEAR-REAL TIME;

BEER;

EID: 80052708256     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00456.x     Document Type: Article

References (32)

1. Andersen, M. L. and Skibsted, L. H., Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer. J. Agric. Food Chem., 1998, 46, 1272-1275.
2. Bamforth, C. W., A critical control point analysis for flavour stability. Tech. Q. Master Brew. Assoc. Am., 2004, 41, 97-103.
3. Bamforth, C. W. and Parsons, R., New procedures to improve the flavor stability of beer. J. Am. Soc. Brew. Chem., 1985, 43, 197-202.
4. Berlett, B. S., Chock, P. B., Yim, M. B. and Stadtman, E. R., Manganese(II) catalysed bicarbonate-dependent oxidation of amino acids by hydrogen peroxide and the amino acid-facilitated dismutation of hydrogen peroxide. Proc. Natl. Acad. Sci. USA, 1990, 87, 389-393.
5. Dalgleish, C. E., Flavour stability. Proceedings of the European Brewery Convention, Congress, Amsterdam, DSW: Dordrecht, 1977, pp. 623-659.
6. Danilewicz1, J. C. and Wallbridge, P. J., Further studies on the mechanism of interaction of polyphenols, oxygen, and sulfite in wine. Amer. J. Enol. Viticul., 2010, 61, 166-175.
7. Eaton, P., Protein thiol oxidation in health and disease: techniques for measuring disulfides and related modifications in complex protein mixtures. Free Radical Biol. Med., 2006, 40, 1889-1899.
8. Foster, R. T., Samp, E. J., Patino, H. and Barr, T. P., Electron paramagnetic resonance (EPR) profiling for potential flavour stability improvements in beer. Tech. Q. Master Brew. Assoc. Am., 2001, 38, 247-250.
9. Hioe, M., Goldsmith, M., Lentini, A., Roger, P., Jontef, M., Nyaguy, C., Cozens, J. and Frederiksen, A. M., An enzymatic and hop solution to avoid oxidation of wort and improve beer flavour stability. Proceedings of the 31st IBD Asia Pacific Convention, Queensland, 2010. The Society: London, Queensland, 2010, Paper No. 013.
10. Kaneda, H., Kano, Y., Osawa, T., Kawakishi, S. and Kamada, K., The role of free radicals on beer oxidation. J. Am. Soc. Brew. Chem. 1989, 47, 49-53.
11. Kaneda, H., Kano, Y., Osawa, T., Ramarathnam, N., Kawakishi, S. and Kamada, K., Detection of free radicals in beer oxidation. J. Food Sci. 1988, 53, 885-888.
12. Kunz, T., Methner, F. J., Kappl, R. and Hüttermann, J., Grundlegendes zur Elektronenspinresonanz-Spektroskopie (ESR) und Untersuchungen zum Zusammenhang zwischen oxidativer Bierstabilität und dem SO2-Gehalt, Monatsschr. Brauwiss., 2002, 55, 140-153.
13. Lermusieau, G., Noel, S., Liegeois, C. and Collin, S., Nonoxidative mechanism for development of trans-2-nonenal in beer. J. Am. Soc. Brew. Chem., 1999, 57, 29-33.
14. Lund, M. N., Abrahamsson, V., Nielsen, N. J. and Andersen, N. J., Detection of thiols in beer and their correlation with oxidative stability. Proceedings of the European Brewery Convention Congress, Glasgow, 2011. Fachverlag Hans Carl: Nürnberg, Germany, CD ROM, Contribution No. L18.
15. Lund, M. N. and Andersen, M. L., Detection of thiol groups in beer and their correlation with oxidative stability. J. Am. Soc. Brew. Chem., 2011, 69(3) -in press.
16. Meilgaard, M., Stale flavor carbonyls in brewing. Brew. Dig., 1972, 47, 48-57.
17. Meilgaard, M. Ayma, M. and Ruano, J. I., A study of carbonyl compounds in beer. IV. Carbonyl compounds identified in heat treated wort and beer. Proc. Am. Soc. Brew. Chem., 1971, pp. 219-229.
18. Meilgaard, M., Elizondo, A. and Moya, E., A study of carbonyl compounds in beer. 2. Flavor and flavor thresholds of aldehydes and ketones added to beer. Tech. Q. Master Brew. Assoc. Am., 1970, 7, 143-150.
19. Meilgaard, M., and Moya, E., A study of carbonyl compounds in beer. 1. Background and literature review. Tech. Q. Master Brew. Assoc. Am., 1970, 7, 135-142.
20. Meilgaard, M. C., Flavor chemistry of beer: Part I: Flavor interaction between principal volatiles. Tech. Q. Master Brew. Assoc. Am., 1975, 12, 107-117.
21. Meilgaard, M. C., Flavor chemistry of beer: Part II: Flavor and threshold of 239 aroma volatiles. Tech. Q. Master Brew. Assoc. Am., 1975, 12, 151-168.
22. Methner, F. J. and Kunz, T., The EAP determination and BAX value -powerful tools to determine differences in brewing technology. American Society of Brewing Chemists Annual Meeting Abstracts, Victoria, Canada, 2007.
23. Methner, F. J. and Kunz, T., and Schön, T., Application of optimized methods to determine the endogenous anti-oxidative potential of beer and other beverages. Proceedings of the European Brewery Convention Congress, Venice, 2007, Fachverlag Hans Carl: Nürnberg, Germany, CD ROM, 2007, Contribution No. 081.
24. Methner, F. J., Kunz, T., Kappl, R., and Hüttermann, J., Method for determining the endogenous antioxidative potential of beverages by means of ESR spectroscopy. 2008. United States Patent Application 20080248580
25. Methner, F. J., Formation of styrene by top fermenting wheat beer yeast. Proceedings of the European Brewery Convention Congress, Glasgow, 2011. Fachverlag Hans Carl: Nürnberg, Germany, CD ROM, 2011, Contribution No. L57.
26. Miedl, M., The effect of raw materials and yeast quality on beer stability. PhD Thesis, Heriot-Watt University: Edinburgh, Scotland, 2010.
27. Miedl, M., Stewart, G. G., Rogers, P., Day, G. L. and Clarke, F. M., The peroxide challenge test: a novel method for holistic, near-real time measurement of beer flavour stability. Proceedings of the European Brewery Convention Congress, Venice, 2007. Fachverlag Hans Carl: Nürnberg, Germany, CD ROM, 2007, Contribution No. 080.
28. Rogers, P. J. and Clarke, F. M., Sustainable redox power from beer proteins. Proceedings of the European Brewery Convention Congress, Venice, 2007, Fachverlag Hans Carl: Nürnberg, Germany, CD ROM, 2007, Contribution No. 078.
29. Uchida, M., Suga, S. and Ono, M., Improvement for oxidative stability of beer -rapid prediction method for beer flavor stability by electron spin resonance spectroscopy. J. Am. Soc. Brew. Chem., 1996, 54, 205-211.
30. Vanderhaegen, B., Neven, H., Coghe, S., Verstrepen, K. J., Verechtert, H. and Derdelinckx, E., Evolution of chemical and sensory properties during aging of top-fermented beer. J. Agric. Food Chem., 2003, 51, 6782-6790.
31. Vanderhaegen, B., Neven, H., Verechtert, H. and Derdelinckx, E., The chemistry of beer aging -a critical review. Food Chem., 2006, 95, 357-381.
32. Zufall, C. and Tyrell, T., The influence of heavy metal ions on beer flavour stability. J. Inst. Brew., 2008, 114, 134-142