Quantitation of Sulfur Dioxide Residues in Malt and Beer by Headspace Gas Chromatography. Michael Munar, Mary-Jane Maurice, and Andrew Kluessendorf, ADM Malting Company, Milwaukee, WI. J. Am. Soc. Brew. Chem. 52:0168, 1994.

A method for the routine determination of both free and total sulfur dioxide (SO₂) residues in malt and total SO₂ in beer is described. The basis of the method relies on the systematic formation of gaseous (SO₂) after acidification of the sample extract. A volume of the headspace generated was analyzed by gas chromatography and the amounts of SO₂ residues were determined by comparing the peak height to a calibration curve. Sodium sulfite was used as the external standard, and ethyl methyl sulfide was used as the internal standard.

Keywords: Beer, Malt, Sulfur dioxide