Determination of total oxygen in packaged beer

Submitted on behalf of the Analysis Committee of the European Brewery Convention

Authors

  • F. Schmidt

Keywords:

Oxagen content (determination of), beer, beer (analysis method for), taste stability

Abstract

A method for the determination of total oxygen in packaged beer has been evaluated by members of the European Brewery Convention Analysis Committee, and it is recommended for use. No collaborative test was performed as the determination has to take place shortly after packaging, i.e. within hours. Therefore, precision data can not be given. The method relies on establishing equilibrium between the oxygen in the liquid phase and in the headspace in the package, determining the oxygen concentration in the liquid phase, and calculating the total oxygen load in both phases.

Published

1994-06-30

Issue

Vol. 47 No. 6 (1994): Monatsschrift für Brauwissenschaft

Section

Articles

License

Copyright (c) 1994 This work is licensed under CC BY 4.0

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Schmidt, F. (1994). Determination of total oxygen in packaged beer: Submitted on behalf of the Analysis Committee of the European Brewery Convention. BrewingScience, 47(6), 209. https://brewingscience.de/index.php/brewingscience/article/view/848