Klimovitz, R.J. and Kindraka, J.A.

Abstract
The paper describes flavour stability improvement attainable by use of antioxidants, in particular potassium metasulphite and sodium isoascorbate or a combination of both. The production of endogenous sulphur dioxide is reviewed as well as the results of production scale trials aimed at its control.
Keywords : antioxidant beer flavour stability survey