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American Chemical Society's Weekly PressPac -- May 28, 2008
Date:6/2/2008

IMMEDIATE RELEASE

Keeping beer fresher
Journal of Agricultural and Food Chemistry

Scientists in Venezuela are reporting an advance in the centuries-old effort to preserve the fresh taste that beer drinkers value more than any other characteristic of that popular beverage. Their study, which identifies key substances involved in giving beer an aged or "oxidized" flavor, is scheduled for the May 28 issue of ACS Journal of Agricultural and Food Chemistry, a bi-weekly publication.

In the new study, Adriana Bravo and colleagues point out that past efforts to keep beer fresh have focused on protecting beer from contact with the air throughout the brewing process. That focus, however, has resulted in only a relatively small improvement in flavor stability.

The research identified a group of poorly understood substances called alpha-carbonyls as important culprits in the decline in fresh flavor that occurs as beer ages. It also showed that levels of some of these substances could be reduced by adding ingredients that block their formation, thus making beer taste fresher longer. MTS

ARTICLE #2 FOR IMMEDIATE RELEASE
Formation of alpha-Dicarbonyl Compounds in Beer during Storage of Pilsner

DOWNLOAD FULL TEXT ARTICLE
http://dx.doi.org/10.1021/jf703696p

CONTACT:
Adriana Bravo, Ph.D.
Empresas Polar
Caracas, Venezuela
Phone: 58 212 202 3905
Fax: 58 212 202 3065
Email: Adriana.bravo@empresas-polar.com


ARTICLE #3 FOR IMMEDIATE RELEASE

Mother Natures antibacterial dyes: Bright colors and a knockout punch for germs
Biotechnology Progress

A strain of marine bacteria produces large amounts of bright red pigments that can be used as a natural dye for wool, nylon, silk and other fabrics, scientists in Cali
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Contact: Michael Woods
m_woods@acs.org
202-872-4400
American Chemical Society
Source:Eurekalert  

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