The impact of various antioxidants on flavor stability.

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