Kvasny Prum. 1984; 30(1): 6-9 | DOI: 10.18832/kp1984001

New methods for malt checking. Determination of SO2 and colour after boiling.Peer-reviewed article

M. NENTWICHOVÁ, A. DOLEŽALOVÁ

New methods for determination of malt quality and compounds a limited content are described in this article. The determination of SO₂ was introduced in a last period when the content of nitrosamines was decreased due to sulphitation of malt. The described method is based on the principle of the displacement of SO₂ from the whole grains with phosphoric acid in an atmosphere of nitrogen with its following determination by titration. Reproducibility of this method is very high. The colour after boiling is a criterion requested especially by European customers. A principle of this method is the boiling of congress wort under standard conditions. The colour is determined according to the EBC method. A disadvantage of the method is in the subjective determination. The calculated correlation between the colour of wort and that after boiling is R = 0.9658 * *.
(In Czech, English summary only)

Keywords: malt, quality, determination, SO2, sulphur, nitrosamines, kilning

Published: January 1, 1984