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Theory for Improving Oxidative Flavor Stability by EPR Technology

Theory for Improving Oxidative Flavor Stability by EPR Technology

Masaaki Uchida, Suntory Limited

Summary

Explore theories for improving oxidative flavor stability by EPR Technology. Learn about OH-Radical generation and its impact on beer oxidation. Expand your knowledge of production control aspects in relation to OH-Radicals.

Topics covered in this presentation:

Impact of Chemical Reactions on Beer Flavor
Theory for Improving Oxidative Flavor Stability by EPR Technology
New Idea for Controlling Oxidative Deterioration of Beer
Improvement of Flavor Stability by Increasing Antioxidant Activity of Beer
Role of OH-Radical in Beer Oxidation
Relationships between Oxygen and Active Oxygen
Mechanism of OH-Radical Generation
Role of H2O2
Effect of Beer Aging on H2O2 and OH-Radical Generation
Effect of Ferrous Ion Addition to Beer on H2O2 and OH-Radical Generation
Prediction Method of Oxidative Flavor Stability of Beer by EPR
Participation of Oxidizing/Reducing substances in Brewing
Hypothesis for Mechanism of Beer Oxidation
Effect of Beer Dilution on OH-Radical Generation
OH-Radical Generation on Wort and Beer
Relationship between RG-Value of Wort and Lag Time of Beer
Practical Application of EPR to Brewing for Improving Flavor Stability
Evaluation of Ingress of Oxygen to Beer
          Change in Total Oxygen Content and Lag Time of Beer during Storage
Effect of Malt Quality on Lag Time
          Malting Condition
          Wort Analysis
          Behavior of Active Oxygen in Wort
          Flavor Stability of Beer
          Effect of Color Pigment in Beer on OH-Radical Generation
          Effect of Color Pigment in Beer on Lag Time
          Influential Factor on Active Oxygen Generation
Control of Wort Production Conditions
          Typical Patterns of OH-Radical Generation during Brewing Process
          Effect of Settling Time on OH-Radical Generation in Wort and Beer
Control of Fermentation Conditions
          Effect of DO in Pitching Wort on Lag Time
          Effect of Fermentation Temperature on Lag Time
          Role of Sulfite in Lag Time Formation
          Relationship between Lag Time and Sulfite Content of Beer
Effect of Filtration on Lag Time
          Content of Iron Eluted into Beer from Diatomite
          Effect of Beer Treatment with Diatomite on Lag Time
More Rapid Method for Measuring Lag Time
          Relationship between Lag Time and Temperature of Beer Forced Oxidation in its Measurement
          Improvement for Oxidative Flavor Stability of Beer by Introducing EPR to Industrial Plant and Adopting Countermeasures
          Distribution of Lag Time in Beer Brewed in Industrial Plant
          Distribution of Staling Degree of Aged Beer by Sensory Analysis

About the Presenter

Masaaki Uchida graduated from Kyoto University in 1985 with a M.S. degree in industrial biochemistry. In 2000, he received his Ph.D. degree in industrial biochemistry from Kyoto University.

He began his brewing career in the laboratory for brewing technology at Suntory. In 1989, he transferred to institute for technological development and engaged in the development of new technology in the brewing of beer and whisky. There he worked on fundamental research about beer flavor stability using ESR, chemiluminescence, and HPLC.

His papers on the research about the application of ESR to brewing gained him and a colleague the ASBC Eric Kneen Memorial Award. He is now a general manager of the beer development department at Suntory.

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