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THE DETERMINATION OF SULPHUR DIOXIDE IN BEER—COLLABORATIVE TRIAL OF FOUR METHODS
Author(s) -
Baker C. D.,
Upperton A. M.
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.tb01129.x
Subject(s) - brewing , chemistry , sulfur dioxide , distillation , chromatography , mathematics , food science , inorganic chemistry , fermentation
The Institute of Brewing Analysis Committee has collaboratively tested four methods for the determination of sulphur dioxide in beer over the range 1 to 40 mg/litre. The p ‐rosaniline method (r 95 = 0.51 + 0.10 m. R 95 = 0.63 + 0.26 m) was found to have the best precision and is recommended as an alternative to the Monier Williams method (r 95 = 0.43 + 0.15 m, R 95 = 1.86 + 0.27 m) where high precision at low sulphur dioxide levels is required. The dithiobisnitrobenzoic acid (DTNB) method and the IOB rapid distillation method showed considerably worse precisions.