mojotele
Well-Known Member
I think it is safe to add this to another busted brewing myth at this point.
While you make good points, I'm not ready to jump to that conclusion. We haven't really done exhaustive research on the subject. I can't quickly find information on riboflavin concentrations in wort versus beer. All I can find is that the milling of cereals results in a loss of riboflavin, and that concentrations are low in grains to begin with. Thus, a lot of flour is enriched with riboflavin artificially. It also mentions that yeast extract is very high in riboflavin (here's the source).
Most of my quick research turns up academic papers where you can only get the summary now. So, I think I have to conclude this debate as a stalemate. It has moved beyond my abilities as an armchair chemist. I'm just going to end it by saying that riboflavin concentration could definitely play a part, but I'm simply not educated in chemistry enough to say for sure. The guys on the Brew Science forum could probably engage in further conversation on this matter.