AEB ANTIOXIN SBT

ANTIOXIN SBT is added to the wort during mashing to reduce oxidation and prevent beer staling. It inhibits off-flavour formation that results from the oxidation of lipids by the barley enzyme Lipoxygenase (LOX) that creates the compound Trans-2-Nonenal (T2N). T2N is responsible for beer staling off-flavours described as papery, or wet cardboard. Gallotannin increases the antioxidant power of ANTIOXIN SBT and acts as a highly effective anti-oxidising agent due to its ability as metal-chelating, radical-scavenging, reducing agent. - Limits oxidation during mashing - Improves beer flavour stability - Reduces beer ageing - Extends beer shelf life