Free radical reactions in beer during pasteurization

Oxidative reactions during beer pasterization were studied using chemiluminescence (CL) and electron spin resonance (ESR) analyses. the CL production of beer was acclerated by pasteurization and the maximum CL intensity appeared sooner than that in non‐pasteurized beer. Beers pasteurized with 15–30 pasteurization units (P.U) had the same CL producing activities as the non‐pasteurized beers stored at 20°C for 6–10 days. Free radicals were produced and some of them were consumed by beer oxidation during pasteurization. It seems that free radicals were consumed by beer oxidation during pasteurization. It seems that free radical reactions occur in beer during pasteurization and that the degree of oxidation during pasteurization generally corresponded to that of non‐pasteurized beer stored at room temperature for about 1 wee.