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AB71410-EN 0716S-B7
Overview:
Sulfur dioxide (SO
2
) in beer, originates from yeast metabolism. It reacts with carbonyl
compounds to form hydroxysulfonates, which can produce a stale unwanted flavour.
Sulfur dioxide is measured by the European Brewery Commission (EBC) Method
9.25.3 or the American Society of Brewing Chemists (ASBC) Beer-21 para-rosaniline
(
ρ
-rosaniline) method.
SO
2
levels (usually present as the bisulfate ion free form, HSO
3
-
) help brewers monitor
beverage quality. This method evaluates total SO
2
using an automated discrete
analyser, to standardized
ρ
-rosaniline methods for beer and cider analysis.
Method:
Commercial beer and cider samples were analyzed by the Thermo Scientific
™
Gallery
™
discrete photometric analyser using a total sulfur dioxide test that does not require
sample pre-treatment. A fully automated table top photometric analyzer enables
simultaneous analysis of multiple parameters from the same sample. For total SO
2
, the
Thermo Scientific method is based on a reaction between SO
2
and 5, 5´-dinitrobenzoic
acid (DTNB) in basic conditions and is performed at 37 °C, using a 405 nm filter for
detection.
Conclusion:
All samples tested by the SO
2
Total method showed results similar to the EBC (9.25.3)
ρ
-rosaniline method. The Gallery method was easy to use and provided a robust
method for SO
2
Total measurement for both cider and beer samples.
Ready-to-use Thermo Scientific liquid reagents eliminated reagent preparation, which
saved time, and the volume-optimized methods minimized reagent waste.
Read the full application noteCorrelation of an Automated Discrete Analysis
Sulfur Dioxide Method to Standardized
Para-rosaniline Methods in the Analysis of Beer
Mari Klemm, Paula Ranta, Liisa Otama and Annu Suoniemi-Kähärä
Thermo Fisher Scientific, Vantaa, Finland
Application Summary AN 71456