To appraise the incidence of oxygen in bottled beer, the stable nonradioactive oxygen isotope I8O2 was injected into the headspace just before ageing and subsequently analysed by proton bombardment and isotopic mass spectroscopy of all the most interesting beer fractions.Although oxygen did cause considerable oxidation of sulphites, polyphenols, and isohumulones, it was not incorporated into the carbonyl fraction, indicating that the cardboard flavour in beer is not due to lipid oxidation but to wort preparation. Nonenal potential measurement was found to be a good indicator of beer flavour staling. The impact of beer stabilisation treatments (addition of polyvinyl pyrolidone powder, potassium metabisulphite, ascorbic acid) was also investigated.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.