Page Content
The aim of this study was to develop a simple and practical method for evaluating the buffering capacity of wort. The pH values before and after addition of 0.4 mL of 1N HCl into 50 mL of wort were recorded, and the buffering capacity of wort was reported as the logarithm of the ratio of the addition of hydrogen ion to the increase in free hydrogen ion. The numerical value of buffering capacity determined by this developed method had a significant positive correlation with the content of buffering substances and was able to reflect the real ability of wort to resist the fall in pH during beer fermentation. The proposed method had good precision (below 0.5%). Generally, the proposed method is simple, rapid, and practical, and it can be used for routine analysis. Keywords: Wort, Buffering capacity, pH, Beer, Acidity
