QUANTITATION OF SULFUR-DIOXIDE RESIDUES IN MALT AND BEER BY HEADSPACEGAS-CHROMATOGRAPHY

Authors
MUNAR M MAURICE MJ KLUESSENDORF A
Citation
M. Munar et al., QUANTITATION OF SULFUR-DIOXIDE RESIDUES IN MALT AND BEER BY HEADSPACEGAS-CHROMATOGRAPHY, Journal of the American Society of Brewing Chemists, 52(4), 1994, pp. 168-171
Citations number
5
Categorie Soggetti
Biothechnology & Applied Migrobiology","Food Science & Tenology
Journal title
Journal of the American Society of Brewing Chemists → ACNP
ISSN journal
03610470
Volume
52
Issue
4
Year of publication
1994
Pages
168 - 171
Database
ISI
SICI code
0361-0470(1994)52:4<168:QOSRIM>2.0.ZU;2-4
Abstract
A method for the routine determination of both free and total sulfur d ioxide (SO2) residues in malt and total SO2 in beer is described. The basis of the method relies on the systematic formation of gaseous (SO2 ) after acidification of the sample extract. A volume of the headspace generated was analyzed by gas chromatography and the amounts of SO2 r esidues were determined by comparing the peak height to a calibration curve. Sodium sulfite was used as the external standard, and ethyl met hyl sulfide was used as the internal standard.