Stanovení obsahu celkového oxidu siřičitého v pivu metodu průtokové chronopotenciometrie.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F06%3A00017859" target="_blank" >RIV/60461373:22330/06:00017859 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of Total Sulphur Dioxide in Beer Samples by Flow-Through Chronopotentiometry.

Popis výsledku v původním jazyce

A chronopotentiometric method for the determination of total sulphur dioxide in beer is described in this work. Free and bound sulphites are converted to sulphite anions on alkalising the sample solutions. On acidifying the solution the released sulphurdioxide is on-line separated through a semipermeable membrane and transported by an electrolyte into the measuring cell and measured by stripping chronopotentiometry. The proposed method was validated and compared with three EBC (European Brewery Convention) methods, 9.25.1. - Total Sulphur Dioxide in Beer: Distillation Method, 9.25.2 - Total Sulphur Dioxide in Beer: Enzymatic Method (now archived) and 9.25.3 - Total Sulphur Dioxide in Beer: p-Rosaniline Method. RSD of repeatability is 8.6% for normal SO2 level in beer (3.0 mg/L). The results of chemical measurement correspond well with those obtained with the alternative EBC methods. The elaborated method is much faster and simpler than the EBC methods.

Název v anglickém jazyce

Determination of Total Sulphur Dioxide in Beer Samples by Flow-Through Chronopotentiometry.

Popis výsledku anglicky

A chronopotentiometric method for the determination of total sulphur dioxide in beer is described in this work. Free and bound sulphites are converted to sulphite anions on alkalising the sample solutions. On acidifying the solution the released sulphurdioxide is on-line separated through a semipermeable membrane and transported by an electrolyte into the measuring cell and measured by stripping chronopotentiometry. The proposed method was validated and compared with three EBC (European Brewery Convention) methods, 9.25.1. - Total Sulphur Dioxide in Beer: Distillation Method, 9.25.2 - Total Sulphur Dioxide in Beer: Enzymatic Method (now archived) and 9.25.3 - Total Sulphur Dioxide in Beer: p-Rosaniline Method. RSD of repeatability is 8.6% for normal SO2 level in beer (3.0 mg/L). The results of chemical measurement correspond well with those obtained with the alternative EBC methods. The elaborated method is much faster and simpler than the EBC methods.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/1M0570" target="_blank" >1M0570: Výzkumné centrum pro studium obsahových látek ječmene a chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

112

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

308-313

Kód UT WoS článku

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EID výsledku v databázi Scopus

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