Preliminary Study on Oxidation and Anti-Oxidation Level Between Draft Beer and Pasteurized Beer

Abstract:

In this study,we compared the TBA,DPPH clearance rate and polyphenols of beer filtrated though 0.45 μm membrane with that pasteurized at 60 ℃ for 30 minutes,analyzing the difference between the two beers which adopted different post-treatment technology.During the pasteurization,the staling compounds generate and the content of aldehydes increases by 30.85%.At the same time,beer aging deepens and TBA increases by 1.67% during pasteurization in real production.Filtration can intercept and adsorb endogenous anti-oxidants in draft beer.So the content of polyphenols decreases by 9.149%、4.439%、6.022%respectively.The DPPH clearance rate decreases by 3.24% during filtration in real production.The aging level of fresh draft beer is lower than pasteurized beer,but it has a higher aging rate due to less endogenous anti-oxidants.As a result,the aging level of draft beer will be deeper than pasteurized beer during storage.