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THE MEASUREMENT OF BEER AND WORT COLOUR — A NEW APPROACH
Author(s) -
Sharpe F. R.,
Garvey T. B.,
Pyne N. S.
Publication year - 1992
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.2050-0416.1992.tb01115.x
Subject(s) - comparator , mathematics , food science , chromatography , computer science , chemistry , physics , voltage , quantum mechanics
A new method of beer and wort colour measurement is described. This uses the principle of tristimulus colour measurement. The results show excellent correlation with those obtained using the comparator disc method. Tristimulus colour measurement is now in routine use in nineteen locations within Whitbread and has become the standard colour measurement methodology.