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Carbohydrates Addition during Brewing - Effects on Oxidative Processes and Formation of Specific Ageing Compounds
T. Kunz, N. O. Brandt, T. Seewald, F.-J. Methner

Carbohydrates are very important in human nutrition and play an important role in the food/beverage industry. Various breweries use fermentable and non-fermentable carbohydrates for the creation of beerspecialties to increase e.g. the beers palate fullness. It is well known that carbohydrates are involved in several processes and mechanisms like Strecker degradation, Maillard reaction, oxidative processes and fermentation performance etc. during brewing which are mainly responsible for the final beer taste and the overall beer instability.

Descriptors: Carbohydrates, reduction potential, oxidative stability, staling aldehydes, sulphur dioxide

BrewingScience - Monatsschrift fr Brauwissenschaft, 68 (July/August 2015), pp. 78-92