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Detection of Chemiluminescence Produced during Beer Oxidation |
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| Authors: | HIROTAKA KANEDA YUKINOBU KANO MINORU KAMIMURA TOSHIHIKO OSAWA SHUNRO KAWAKISHI |
| Affiliation: | Authors Kaneda, Kano, and Kamimura are with Brewing Research Laboratories, SAPPORO Breweries Ltd. 10, Okatohme, Yaizu-Shi, Shizuoka, 425, Japan. Authors Osawa and Kawakishi are with the Dept. of Food Science &Technology, Faculty of Agriculture, Nagoya Univ., Chikusa-Ku, Nagoya, 464, Japan. |
| Abstract: | Chemiluminescence (CL) produced in beer was detected using the single photoelectron counting system. CL production did not occur in a nitrogen atmosphere but did occur in air and was dependent on incubation temperatures. It was inhibited by the addition of ascorbic acid. CL analysis should provide useful information in the study of oxidative deterioration of beer. |
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