New defence systems against beer oxidation

Project period: 2013 – 2019

Boosting antioxidative endogenous defence systems from malt and yeast may protect beer against oxidation and thereby improve shelf life without the use of chemical additives.

The aim of this project is to create new strategies to inhibit oxidation in beer by employing or enhancing endogenous antioxidative defence systems from malt and yeast.

The hypothesis is that oxidation in beer can be inhibited by controlling the redox processes of protein thiols.






Funded by:

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New Defence Systems Against Beer Oxidation has received a six year funding from The Danish Council for Strategic Research (now Innovation Fund Denmark)

Funding: DKK 6,471,971
New Defence Systems Against Beer Oxidation
Original title: Nye forsvarsmekanismer til oxidation af øl
 1st of January 2013 - 30th of November 2019