Characterisation of beer stability by means of spin trapping (an EPR study)

The beer stability was investigated using a newly developed method based on the radical mechanisms of the deterioration processes. The deterioration i s accelerated at 60 degrees C and the breakdown of the stability is indicat ed with a quick increase of radical concentration, which is followed by mea ns of spin trapping agents in an EPR spectrometer. The induction period in radical formation is a criterion for the antioxidant activity and flavour s tability. The method enables to obtain a rapid comparison and prediction of the stability of the investigated beer samples.