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Measurement and Prediction of the Rate of Loss of Sulphur Dioxide from Beer
Author(s) -
Ilett David R,
Burke Shaun,
Simpson William J
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199603)70:3<337::aid-jsfa493>3.0.co;2-0
Subject(s) - partial least squares regression , chemistry , sulfur dioxide , linear regression , food science , sulfur , environmental chemistry , mathematics , statistics , organic chemistry
The total sulphur dioxide (SO 2 ) concentration of beers decreases during storage, essentially following first‐order kinetics. Beers differ in the rate at which they lose SO 2 . Half‐lives for total SO 2 loss in 22 commercial beers stored at 25°C ranged from 37·7 days to more than 1000 days. The rate of loss could be predicted from beer compositional data using partial least squares (PLS) regression modelling. Initial concentrations of total SO 2 , sugars and ions were important factors in the models.