AN antioxidant in barley could keep beer tasting fresh.
When researchers at the University of California, Davis, mimicked beer
storage by keeping it at 50 掳C for 90 days, levels of acetaldehyde, an
oxidation product associated with a stale taste, increased nearly tenfold.
In a forthcoming issue of the Journal of Agricultural and Food
Chemistry, they say that adding the antioxidant
2″-O-glycosylisovitexin (GIV) to fresh beer reduced that figure
by 60 per cent. GIV has no taste and is abundant in barley leaves.
