Processing variables as they may affect the oxidation of beer

W. D. McFarlane

Abstract
The literature referring to the possible effect of modifications in the malting and brewing processes on the oxidation state of beer and its resistance to further oxidative deterioration, is reviewed. It is indicated that the processing variables that affect the colloidal stability also contribute to promoting the reactions responsible for the gradual deterioration in the taste of beer. Possibly future investigations will clearly establish that the same factors that cause haze formation also have an adverse effect on flavor stability.