Beer freshness

Brooke and FlavorActiv jointly launched "beer freshness monitoring package", is to measure the material, the process design and operation in the beer production cycle will be how to damage or the only way to improve the determination of the freshness of beer.

Desktop electron spin resonance (ESR)

The oxidation of beer aging happened by free radical process.In the process of storage, even trace amounts of transition metal (such as iron or copper) will also be catalysis of molecular oxygen into the so-called "reactive oxygen species (ROS).One such ROS is called hydroxyl radicals, it will be the relevant components of beer quickly oxidation of free radicals.Beer derived from free radicals can react further and cause a chain reaction, which produce the carbonyl end products such as aldehydes and ketones, let the taste of beer produced a kind of "board".

The antioxidants in beer can help them to resist free radical oxidation, although with the passage of time, the oxidation is inevitable, but it can be brewed by optimizing the operating and storage conditions, maximize the packing the antioxidant content in beer.

EPR oxidation curve for evaluation of beer in the brewing process of each phase oxidation state provides analysis on the whole index, and before the finished product beer after expensive packaging and distribution of its shelf life provides a useful prediction.

These key information allows manufacturers to optimize the production process, and in the process of production earlier to take corrective measures to ensure that the final product freshness and production stability.Beer freshness监测包已经更新，囊括了布鲁克推出的 microESR 台式仪器，该仪器得到了应用培训、定制试剂、GMP 风味标准和技术服务的全面支持。

New SampleBench automation

• Designed for microESR
• Automatic monitoring without specialist unattended
  
• Fully repeatable results

If you need more information, please download improve flavor stability, the white paper: