OXIDATION DURING PRE-BOTTLING STORAGE AND A COMPARISON OF METHODS OF DETERMINATION
Open Access
- 12 November 1961
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 67 (6) , 513-525
- https://doi.org/10.1002/j.2050-0416.1961.tb01834.x
Abstract
The degree of oxidation occurring in light ale during pre-bottling storage is determined by conditions in the fermenting vessel before rack, and is not increased by racking into air-filled storage tanks. Comparisons of the Klopper and de Clerck values with log I.T.T. show simple relationships which differ for different types of beer. Log I.T.T. is considered to give the best measure of “reducing power,” but reducing power alone does not fully describe the state of the beer.Keywords
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