Journal Overview
Publication Notice
Table of Contents
Search Abstracts
Sample Issue
Subscribe
Masthead
Editorial Policy
Author Instructions
VIEW ARTICLE DOI: 10.1094/ASBCJ-40-0078
NOTE A New Method for Ethanol Measurement Utilizing an Immobilized Enzyme. Marc Mason, Yellow Springs Instrument Co., Yellow Springs, OH 45387. J. Am. Soc. Brew. Chem. 40:0078, 1982.
Ethanol in 10 different beer samples was determined, comparing an immobilized enzyme system with the AOAC distillation/pycnometer procedure. In the enzymatic system, alcohol oxidase is immobilized in a thin microporous membrane. This membrane is mounted on an amperometric electrode. When ethanol enters the membrane, it is oxidized, producing H2O2 and acetaldehyde. The H2O2 is measured at the electrode. Precision for the enzymatic method was excellent, ±0.05% (v/v) ethanol. Agreement with the AOAC procedure was good.
Keywords: Alcohol oxidase, Beer, Ethanol, Immobilized enzyme
| Buy this article. |
|
A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |