Location
CoLab, COM 100
Start Date
1-5-2025 9:45 AM
Document Type
Poster
Description
Oxidation in beer can lead to undesirable flavors and reduced shelf life. This study explores various methods to minimize oxidation, focusing on the use of Gallic Acid to remove iron, a key catalyst in oxidative reactions. By conducting experiments on oxidation levels, we aim to identify the most effective approach for preserving beer quality.
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Reducing Oxidation Levels in Beer Using Gallic Acid
CoLab, COM 100
Oxidation in beer can lead to undesirable flavors and reduced shelf life. This study explores various methods to minimize oxidation, focusing on the use of Gallic Acid to remove iron, a key catalyst in oxidative reactions. By conducting experiments on oxidation levels, we aim to identify the most effective approach for preserving beer quality.
Comments
The faculty mentor for this project was Faith Jacobsen, Chemistry.