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VIEW ARTICLE DOI: 10.1094/ASBCJ-42-0044
NOTE Syrup Extract Determination. E. A. Pfisterer and G. VanGheluwe, Molson Breweries of Canada Ltd., Montreal, Quebec, H2L 2R5. J. Am. Soc. Brew. Chem. 42:0044, 1984.
The recommended ASBC method for determining total extract in syrup gives results that differ consistently from those reported by syrup suppliers. The reason for this discrepancy is that two different methods are used. The ASBC method contains two inaccuracies; one is related to the use of Plato tables, the other to the conversion of a weight/volume percentage to a weight/weight percentage using specific gravity instead of density.
Keywords: Carbohydrates, Degree Plato, Specific gravity, Syrup extract
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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. |