Levels of ethylene in the headspace of three brands of staling lager beers which were allowed to stale at 40°C increased with storage time. TBA values and browning of staling beers also increased with storage time and coincided with increase in ethylene production. Results indicated that measurement of ethylene in the headspace of beer might be useful to follow beer staling.
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Lynch et al. (1987) studied this question.
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