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VIEW ARTICLE DOI: 10.1094/ASBCJ-45-0077
Direct Measurement of the Oxidation-Reduction Condition of Wort and Beer. J. van Strien, Heineken Technisch Beheer B.V., P.O. Box 510, 2380BB, Zoeterwoude, The Netherlands. J. Am. Soc. Brew. Chem. 45:0077, 1987.
Commonly used oxidation-reduction measurements are influenced by pH. Because pH changes during wort preparation and fermentation, these measurements are inaccurate for process studies. In this paper an equation is derived for redox coefficient (rH) that is not pH dependent, and an instrument suitable for rH measurement is described. A few experimental results are presented to show that rH is a more valuable parameter in brewing than oxidation-reduction potential.
Keywords: Oxidation-reduction potential, Redox coefficient, rH, Measuring instrument
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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. |