Monitoring of oxidation changes of saccharides and reductones by colour indicators.

Abstract

The article describes the colour changes of 10 indicatores by the action of radical iniciators. The majority of the indicatores has decayed on colourless products, some of them by path of colour intermediates. Similar changes were observed as well following the heating of these indicators in presence of maltose. It is expected that by the thermal decomposition of maltose, reduction substances originate and radical reactions proceed. By means of the thermal decomposition of some reducing substances, furfural may originate as proven, for instance, in the case of ascorbic acid. The course of those reactions may be traced in accordance with the stage of discolouration of the added methyl red. The absorption curves were measured of the volatile products that had been created during the produces of hopped wort brewing and of beer aging before and after the reduction by yeast enzymes. These techniques may be used for the monitoring of the course of the brewing of hopped wort and aging of beer.(In Czech, English summary only)

Keywords

• beer
• radicals
• saccharides
• indicators