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Free Radicals, Antioxidants, and EPR Metrics

Free Radicals, Antioxidants, and EPR Metrics

Bob Foster, Coors Brewing Company

Summary

Learn about Free Radicals and the impact of metal oxidation. Explore new metrics for the measurement of EPR. Gather information on antioxidants and their use as oxidation retardants. Expand your knowledge of EPR as it relates to beer components and sensory outcomes.

Topics covered in this presentation:

Free Radicals, Antioxidants, EPR Metrics
Transition Metal Oxidation Catalyst of Free Radicals in Beer
The Free Radical Pecking Order
EPR and Finished Dark and Light Beers
New EPR Metrics
Three Classes of Antioxidants
Characteristics of a Good Chain-breaking Antioxidant
True Antioxidant – Vitamin E & C Recycling
Antioxidant Class EPR Effect – No Recycling
Characteristics of a Good Chain-breaking Antioxidant
Retardant Class EPR Effect
Typical Retardants Interfere with the Oxidation Rate
Deactivator Class EPR Effect
EPR Comparison of Raspberry Juices (non-alcohol)
Historic and New EPR Metrics Used to Determine the Oxidative Resistance of Malt Extracts, Wort, and Beer Samples
Uses of Historic and New EPR Metrics
EPR – Malt to Finished Product and Sensory
EPR – Malt Extract
EPR and Malt Extract Studies – Barley Breeding
EPR Malt Extract Metrics
EPR – Wort
EPR T-150 Values for Various Wort Processes
EPR and Wort Boiling Study
EPR Wort Metrics
During Fermentation EPR Studies
Post Fermentation EPR Process Surveys
EPR, TIPO, and Sensory
EPR Lagtime and Plastic Bottles
EPR and Plastic Bottle PET Composition
EPR Evaluation of Crowns – A vs. B
EPR and Different Crown Manufacturer
EPR and O2 Scavenging Crowns
EPR Determined Results
EPR and Sensory

About the Presenter

Presented by Bob Foster. Bob is currently a manager of flavor stability and chemistry in the brewing services department and is involved in hops; flavor stability; brew house, malting, and brewing projects; and packaging oxidation studies.

Bob Foster received his B.S. degree in chemistry in 1972 from Rockhurst College in Kansas City, MO, and joined the Coors Brewing Company in 1974 where he has worked in brewing services, research, and quality assurance. He attended the University of Colorado at Denver for advanced organic, analytical, and electrochemistry courses. Bob attended Heriot-Watt University in Edinburgh where he received a Ph.D. degree in brewing biochemistry.

Currently, Bob is a manager of flavor stability and chemistry in the brewing services department and is involved in hops; flavor stability; brew house, malting, and brewing projects; and packaging oxidation studies. He is also working on beer shelf-life using electron paramagnetic resonance (EPR) technology.

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