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VICINAL DIKETONES IN BEER. PART II: INFLUENCE OF SULPHUR DIOXIDE IN THE DETERMINATION OF DIACETYL IN BEER
Author(s) -
Delgado M. A.,
Haya E. Fernandez,
Alvarez R.
Publication year - 1989
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.2050-0416.1989.tb04606.x
Subject(s) - diacetyl , chemistry , distillation , vicinal , sulfur , sulfur dioxide , inorganic chemistry , chromatography , organic chemistry
The accuracy of the determination of diacetyl in beer using o‐phenylenediamine is impaired by the presence of sulphur dioxide. This effect may be overcome when the distillate from the beer is collected in strongly acidic solution 1 .