COLLABORATIVE DETERMINATION OF THE PH OF BEER AND WORT

Authors
HARRISON HR MUNDY AP BUCKEE GK FOGG M KENNEDY R BYRNE J
Citation
Hr. Harrison et al., COLLABORATIVE DETERMINATION OF THE PH OF BEER AND WORT, Journal of the Institute of Brewing, 104(3), 1998, pp. 123-126
Citations number
6
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of the Institute of Brewing → ACNP
ISSN journal
00469750
Volume
104
Issue
3
Year of publication
1998
Pages
123 - 126
Database
ISI
SICI code
0046-9750(1998)104:3<123:CDOTPO>2.0.ZU;2-N
Abstract
A method for the determination of pH in wort and beer has been tested for precision by the Analysis Committee of the Institute of Brewing. O ver the pH range 3.94 to 5.04 it was judged that precision values were independent of the pH value of the sample. Values for r(95) and R-95 were 0.025 and 0.129 respectively.