TOTAL SULPHYDRYL CONTENT OF BEER
Open Access
- 10 September 1957
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 63 (5) , 408-414
- https://doi.org/10.1002/j.2050-0416.1957.tb06279.x
Abstract
A method for determining the total sulphydryl content of beer is described, distinct from the method for volatile mercaptans previously published by these Laboratories. The procedure is based on the amperometric titration of Benesch, Lardy & Benesch, the novel feature being the use of glutathione to arrest the reaction of an initial excess of silver nitrate at definite time intervals, so allowing graphical determination of sulphydryl reacting in “zero time.” The present procedure has a standard deviation of ±0–042 p.p.m. on duplicates drawn from the same package. The average total sulphydryl content of 31 American beers is 1–29 p.p.m., the range being 0–41-2-90 p.p.m.Keywords
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