VIEW ARTICLE    DOI: 10.1094/ASBCJ-50-0035

Adjustments to Beer Density for Carbon Dioxide Partial Molal Volume and Residual Carbonation After Degassing. Hugo Patino, Ernst A. Kemper, Jean L. Miller, and Walter L. Michener, Coors Brewing Company, Golden, CO 80401. J. Am. Soc. Brew. Chem. 50:0035, 1992.

This study is a continuation of previous work dealing with the adjustment of packaged beer density values attributable to variation in the CO₂ concentration inside the package. Knowledge of the CO₂ partial molal volume (PMV), the CO₂ level in the package, and the residual CO₂ after degassing was necessary to make this adjustment. In this study, an empirical equation was determined that models the CO₂ PMV as a function of the beer's real extract and ethanol concentrations for nine malt-based products ranging from nonalcohol beers to high-alcohol malt liquors. The CO₂ PMV for these products ranged from 0.65 to 0.85 ml/g. In addition, residual CO₂ levels after degassing were quantitated for seven degassing methods and were found to be between 0.08 and 0.69 ml/g (v/v). An analysis of these techniques showed that ethanol concentrations decreased through evaporation by as much as 0.03% (w/w) as lower residual CO₂ levels were achieved.

Keywords: