INFLUENCE OF PH ON FLAVOR STALING DURING BEER STORAGE

A decreasing pH accelerated an increase in the chemiluminescence produ ction and degradation of isohumulones and procyanidins during the stor age of beer and using a model system. The sensory test showed that the addition of HCl to fresh beer accelerated the flavour staling during beer storage but that the addition of HCl to stored beer did not signi ficantly accelerate the flavour staling. Therefore, it was thought tha t the acceleration of beer flavour staling is not dependent on a decre ase in pH such that the decreasing pH isolates stale flavour aldehydes by a dissociation from staling-flavour aldehyde adducts but based on the fact that the decreasing pH accelerates the flavour staling reacti ons, free radical reactions, during beer storage.