Location
CoLab, COM 100
Start Date
1-5-2025 5:30 PM
Document Type
Poster
Description
This study examines the transition metals in beer that contribute to oxidation and explores strategies for its prevention. By identifying the reactive metals and utilizing chelation techniques, we aim to reduce oxidation and improve beer stability. Specifically, we will analyze the effects of iron at 100 mg/L and glycine at 250 µM to understand their role in oxidation control.
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Mitigating Oxidation in Beer Through Metal Chelation
CoLab, COM 100
This study examines the transition metals in beer that contribute to oxidation and explores strategies for its prevention. By identifying the reactive metals and utilizing chelation techniques, we aim to reduce oxidation and improve beer stability. Specifically, we will analyze the effects of iron at 100 mg/L and glycine at 250 µM to understand their role in oxidation control.
Comments
The faculty mentor for this project was Faith Jacobsen, Chemistry.