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Abstract
The aging and anti-aging levels of beer with two different disposal methods, pasteurization and microfiltration (MF), were studied in this research. The thiobarbituric acid (TBA) value was decreased by 2.13 ± 0.01% because of the decline of aldehyde content after MF treatment, while it was increased by 1.74 ± 0.01% during pasteurization due to the obvious increase of aldehyde content. In addition, the results showed that the aging precursors, including iso-α-acids, higher alcohols, amino acids, and unsaturated fatty acid were all decreased after MF and pasteurization operation. Endogenous antioxidants in draft beer could be intercepted and adsorbed by the micro-membrane, so the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenge rate was decreased by 5.70 ± 0.01% after MF. The OH-radical signal intensity in fresh pasteurized beer was five times higher than that of draft beer. In addition, the stale flavor grade of fresh pasteurized beer was equivalent to that of draft beer stored at room temperature for one month. At the same time, the stability of pasteurized beer and draft beer with different hot bottle temperatures (HBT) were investigated. The non-biological stability of raw beer without MF or pasteurization was poor. At the beginning of the storage period, the aging level of draft beer with low HBT (35°C), draft beer with high HBT (45 and 55°C), and pasteurized beer were increased gradually. However, the aging rates of pasteurized beer and draft beer with high HBT were slower than that of draft beer with low HBT during the latter part of the storage period. The taste of draft beer with low HBT was better than that of pasteurized beer within one month. In conclusion, beer after heat treatment was more suitable for long-term storage.