​138. Strategies for dealing with peroxides

​Finishing and Stability Session

Kirk T Smith, University of California, Davis, CA 95616, USA
Co-author(s): Charles Bamforth, University of California, Davis, CA, USA
ABSTRACT: Research suggests that a key determinant of instability in beer is peroxide. Any mechanism that reduces peroxide levels in beer, thereby preventing their direct damaging effect or their ability to convert to even more damaging species (notably hydroxyl), would be predicted to enhance the shelf life of beer. We have investigated potential enzymic solutions for affording such protection.
Kirk Smith was born in the foothills of North Carolina and lived there on the edge of a family farm for the entirety of his childhood. In 2010, he graduated with a B.S. degree in food science from North Carolina State University, Raleigh. He is currently working toward a M.S. degree in food science at the University of California, Davis. When not conducting, he is likely to be found snowboarding down a mountain.
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