Sapporo has implemented the Anti-Oxidative Beer Production System at all of its ten breweries, and a market survey confirmed that the flavor stability of beer and happoushu were improved after the intro- duction of the system. The data obtained from wort, finished beer, and from the staling Rate of stored beer were compiled and analyzed. For mashing, the Reducing activities of wort showed the highest correlation with the Flavor stability of beer, indicating the importance of the protection of Mash and wort against oxidation.
展开▼
