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Abstract
The concentration of antioxidants in beer, expressed in equivalents of ascorbic acid, was determined by oxidizing the beer at constant pressure. Among other things, these studies showed that antioxidants are responsible for the oxidation chains relating to oxidrzable substances. A kinetic study of beer oxidation before the primary antioxidants were completely consumed (the rapid oxidation phase), lead to the conception of a reasonable mechanism for the chains of oxidation involved. Phenomenological analysis allowed the reaction to be described in a mathematical model, which enabled us to calculate the duration of consumption of the head-space oxygen at the moment of packaging.