Finishing and Stability Session
Kirk T Smith, University of California, Davis, CA 95616, USA
Co-author(s): Charles Bamforth, University of California, Davis, CA, USA
ABSTRACT: Research suggests that a key determinant of
instability in beer is peroxide. Any mechanism that reduces peroxide
levels in beer, thereby preventing their direct damaging effect or their
ability to convert to even more damaging species (notably hydroxyl),
would be predicted to enhance the shelf life of beer. We have
investigated potential enzymic solutions for affording such protection.
Kirk
Smith was born in the foothills of North Carolina and lived there on
the edge of a family farm for the entirety of his childhood. In 2010, he
graduated with a B.S. degree in food science from North Carolina State
University, Raleigh. He is currently working toward a M.S. degree in
food science at the University of California, Davis. When not
conducting, he is likely to be found snowboarding down a mountain.
