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