The Implications of Thiols and HSA in Beer

The idea behind thiols and HSA is that there are residues in proteins specifically cysteine and methionine that contain sulfhydro residues. In the presence of reactive oxygen species or what will happen is it'll lose hydrogen and the hydrogens will combine with the oxygen and form hydrant peroxide. The problem is there isn't enough thiol present to actually regenerate this redox sink to quench the reaction. And so it doesn't seem like you can get enough thiols into beer to stop this. You also mentioned polyphenols. There are some polyphenols that we want to minimize but in this case I assume you're talking about the type of polyphen