Some Applications of Chemiluminescence Analysis to Brewing

Abstract

An enzyme-linked immunoassay combined with chemiluminescence (CL) detection can detect microbial contamination with high sensitivity and selectivity both in the brewing process and in finished beer. Beer, hop, and rice produce CL during the process of oxidation, and their staling degree and staling rate can be evaluated from their CL-producing patterns. The CL studies of beer indicate a new mechanism for beer staling during storage. Also, the CL-high performance liquid chromatography method for determining hydroperoxides in barley, malts, mash, and wort offers an alternative mechanism for lipid oxidation during mashing. Thus, CL analyses are useful tools for investigating problems in brewing science and for quality control in breweries.

• Analysis
• Beer spoilage organism
• Beer staling
• Chemiluminescence
• Lipid oxidation