12,457
edits
Oxidation: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 93: | Line 93: | ||
== Compounds that oxidize == | == Compounds that oxidize == | ||
Many of the molecules in wort and beer are affected by oxidation reactions, and this has a variety of effects for the brewing process and ultimately the quality of the beer. Oxidation of these compounds can be monitored by analysis of redox potential.<ref name=mullerr/> | |||
=== Lipids === | === Lipids === | ||
| Line 102: | Line 102: | ||
=== Arabinoxylans === | === Arabinoxylans === | ||
Arabinoxylans are non-starch polysaccharides with phenolic compounds attached to their structure. Oxidation of these phenolic groups leads to their removal from solution and the formation of gel. The gel inhibits wort circulation and lautering. Removal during brewing limits their presence in the final beer, leading to lower antioxidant capacity, decreased body, decreased foam stability, and decreased dietary fiber. See [[Beta-glucans and arabinoxylans]] for more information. | |||
=== Proteins === | === Proteins === | ||