Behavior and role of iron ions in beer deterioration

Kaneda, Hirotaka; Kano, Yasunobu; Koshino, Shouhei; Ohya-Nishiguchi, Hiroaki

doi:10.1021/jf00023a013

Cited by 53 publications

(35 citation statements)

References 10 publications

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“…can be reduced again to respective lower oxidation state forms by such pro-oxidant molecules as some polyphenols (Kaneda et al 1992;Bamforth et al 1993, Uchida andOno 1996;Andersen and Skibstead 1998;Kaneda et al 1999;Vanderhaegen et al 2006 Free metal ions are supposed to affect formation of a protein-polyphenol haze (chill haze) resulting from a cross-linkage of proteins by low molecular weight polyphenols (Siebert et al 1996;McMorrough et al 1999). In general, polyphenols readily polymerize but it is presumed that metal ions catalyze this process.…”

Section: Fe(iii) K(i) Mo(ii) Mn(ii) Mg(ii) Ni(ii) and Zn(ii) Ionmentioning

confidence: 99%

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Determination and fractionation of metals in beer: A review

Pohl

2008

Food Additives & Contaminants: Part A

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Major, minor and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. A real concern is the content of Cu and Fe, which are involved in beer conditioning and ageing through reactions resulting in formation of reactive oxygen species. The reactive oxygen species readily oxidize organic compounds present in beer, changing the quality of foaming and the flavor stability of beer. In view of brewing technology and beer processing, knowledge regarding functions of metals and their speciation in brewing liquors and beer is of special significance. Metals in beer also have a certain nutritional importance but their actual effect related to beer consumption depends on the type of species they form with low and high molecular mass organic ligands which naturally occur in beer. This review covers the determination and fractionation of metals in beer using atomic spectrometry methods. Special attention is drawn to the role of metals in beer and brewing, possible metal associations, methods of beer preparation before analysis on the total metal content and approaches to metal partitioning in beer.

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Section: Fe(iii) K(i) Mo(ii) Mn(ii) Mg(ii) Ni(ii) and Zn(ii) Ionmentioning

confidence: 99%

“…Finally, it should be noted that the polyphenol polymerization is strongly promoted by their oxidation (Kaneda et al 1990;Kaneda et al 1992;Bamforth 1999b).…”

Section: Beer Ageing and Haze Formationmentioning

confidence: 99%

Determination and fractionation of metals in beer: A review

Pohl

2008

Food Additives & Contaminants: Part A

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“…O 2 À , HOO , H 2 O 2 and HO , are indicated to be highly reactive. Reacting with various constituents of beer such as ethanol and other alcohols, amino acids, hop bitter acids and phenolic compounds, the oxygen species give rise to different carbonyl compounds including aldehydes and quinones (Kaneda et al, 1992). The appearance of these oxidized products in beer results in flavor stalling and stability degradation.…”

Section: Introductionmentioning

confidence: 99%

Chemical fractionation of Cu, Fe and Mn in canned Polish beers

Pohl

Prusisz

2010

Journal of Food Composition and Analysis

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“…The reactivity of the oxygen species increases with their reduction status. The concentration of free radicals during the ageing of beer increases with increasing levels of iron or copper present in the beer, with increasing oxygen concentrations or with higher storage temperatures (Kaneda, Kano, Koshino, & Ohya-Nishiguchi, 1992). Since oxygen is recognised to cause such detrimental effects on beer flavour, brewers have tried to minimize the oxygen pick up in finished beer prior to capping and modern filling equipment are reported to achieve total oxygen levels in the bottle of less than 0.1 mg/l beer (Vanderhaegen et al, 2006).…”

Section: Sensory Analysismentioning

confidence: 99%