This review examines contemporary literature available on the deteriorative reactions of oxygen in beer and packaged beer. It attempts to identify the shelf-life factors affected by oxygen, discussing both the reactions and resultant compounds and their role in decreasing the shelf-life of the product. It attempts to determine whether lowering the total package oxygen to near-zero in packaged beer would result in an increased shelf-life.
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Kuchel et al. (2005) studied this question.
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