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OBSERVATIONS ON FININGS
Author(s) -
Webber H. F. P.,
Taylor L.
Publication year - 1952
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1952.tb06198.x
Subject(s) - sulfur dioxide , titration , sulfur , chemistry , environmental chemistry , food science , inorganic chemistry , organic chemistry
Examination of a number of samples of finings has revealed the presence of microbiological infection with a heavy preponderance of wild yeasts. This infection constitutes a potential danger during the fining of beer, but the danger can be minimized by suitable adjustment of the sulphur dioxide concentration. Experiments have shown that commercial finings vary considerably in sulphur dioxide content. A loss of sulphur dioxide is found to occur during storage, and an initial content of 350–400 p.p.m. is recommended. An incremental titration method is described suitable for the determination of sulphur dioxide in finings.