ESTIMATION OF HYDROGEN SULPHIDE IN BEER
- 10 September 1964
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 70 (5) , 401-404
- https://doi.org/10.1002/j.2050-0416.1964.tb02007.x
Abstract
Determination of hydrogen sulphide in beer by the method of Brenner et al. has been examined. As the copper content of beer, and the time and temperature of storage of copper-containing beer, seem to influence highly the figures obtained, this method can hardly be considered to give reliable results, and may only be applied for beers with low copper contents (less than 0.05 p.p.m.). Though a mechanism reaction between copper and certain sulphur compounds from beer is unknown, it is most probable that the metal gradually forms a complex with sulphur compound(s); this complex after acidification with hydrochloric acid splits off hydrogen sulphide. It is unlikely that methionine, cystine or dimethyl sulphide are among these particular sulphur compounds.Keywords
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