[Storage] A Study Of Beer Staling Using Chemiluninescence Analysis A Study Of Beer Staling Using Chemiluninescence Analysis

The chemiluninescence (CL) analysis has been used to study beer staling. Several types of commercial Japanese beers were stored at 37°C and their CL development analysed at 60°C. The CL level in beer developed as the beer was stored to reach a maximum level and then decreased. The sum of the CL intensities for the first 1 hour showed a good relationship with staling degree as assessed in mean panel scores. It is postulated that the deterioration rates of beers might be assessed from the CL producing patterns in the fresh beers before storage. The presence of sulfite in beer depressed the CL production during its storage indicating that there is some contribution of sulfite to flavour stability due to its inhibitory effect on radical reactions in beer.