Location
CoLab, COM 100
Start Date
1-5-2025 5:30 PM
Document Type
Poster
Description
This study investigates the effectiveness of chelators in preserving beer by preventing oxidation-induced deterioration. By introducing 250 µM iron and 350 µM tannic acid, we aim to simulate oxidative conditions and evaluate various chelators' ability to mitigate these effects. The findings will contribute to improved long-term beer stability and quality.
Image
Optimizing Beer Preservation Using Chelators
CoLab, COM 100
This study investigates the effectiveness of chelators in preserving beer by preventing oxidation-induced deterioration. By introducing 250 µM iron and 350 µM tannic acid, we aim to simulate oxidative conditions and evaluate various chelators' ability to mitigate these effects. The findings will contribute to improved long-term beer stability and quality.
Comments
The faculty mentor for this project was Faith Jacobsen, Chemistry.