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OXIDATION DURING PRE‐BOTTLING STORAGE AND A COMPARISON OF METHODS OF DETERMINATION
Author(s) -
Case A. C.,
Thompson E. H.
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.tb01834.x
Subject(s) - bottling line , rack , chemistry , power (physics) , process engineering , environmental science , waste management , engineering , food science , mechanical engineering , physics , thermodynamics , wine
The degree of oxidation occurring in light ale during pre‐bottling storage is determined by conditions in the fermenting vessel before rack, and is not increased by racking into air‐filled storage tanks. Comparisons of the Klopper and de Clerck values with log I.T.T. show simple relationships which differ for different types of beer. Log I.T.T. is considered to give the best measure of “reducing power,” but reducing power alone does not fully describe the state of the beer.