J. Inst. Brew. vol.113:1 (2007)Examination of the Effect of Vitamin E and C Addition on the Beer’s ESR Lag Time Parameter

Examination of the Effect of Vitamin E and C Addition on the Beer’s ESR Lag Time Parameter

E. Jeney-Nagymate^1,2 and P. Fodor¹
¹ Corvinus University of Budapest, Faculty of Food Science, Department of Applied Chemistry, 1118 Budapest, Villányi út 29-41., Hungary.
² Corresponding author. E-mail: n.emese@citromail.hu

J. Inst. Brew. 113(1), 28–33, 2007 | VIEW ARTICLE

ABSTRACT
The electron spin resonance method can be used to analyse the effect of antioxidant vitamins such as vitamin E and C on the flavour stability of beer. The aim of this study was to examine the effect of vitamin addition on the lag time parameter at different beer production stages. The longest lag time values were measured when the vitamins were added to the wort after cooling. Lower pH value helped improve the lag time value when used with ascorbic acid. When the vitamin E concentration was higher than 4 mg/L at original pH, or the vitamin C concentration was higher than 30 mg/L at lower pH, the lag time was higher than 100 min.

Key words:
Ascorbic acid,α-tocopherol, beer, ESR, lag time.