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AUTOMATIC ANALYSIS APPLIED TO BREWING I. ESTIMATION OF FERMENTABLE SUGARS
Author(s) -
Cooper A. H.,
Hudson J. R.,
MacWilliam I. C.
Publication year - 1961
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.2050-0416.1961.tb01820.x
Subject(s) - brewing , potassium ferricyanide , sugar , chemistry , food science , fermentation , organic chemistry
An automatic method for estimating sugars has been developed in a form capable of application in brewing analysis. Further, a rapid means of assessing the concentrations of total fermentable sugars in wort has been worked out, this method being based on the observation that a linear relationship exists between the total amount of fermentable sugar in a wort and its reducing power as measured automatically using potassium ferricyanide.