Kvasny Prum. 1957; 3(9): 193-195 | DOI: 10.18832/kp1957036

Redox potential and biological durability of beer.Peer-reviewed article

J. HUMMEL

The author measured the redox potential of beer by means of potentiometric method and comes to conclusion, that there is relationship between rH determined under the given experimental conditions and oxygen content in the original beer. Conversely with the beer of low content of dissolved oxygen the redox potential was stabilized always at low rH. The beer with low rH showed to be substantially more durable after filling.
(In Czech, English summary only)

Keywords: beer, redox potential, biological stability

Published: September 1, 1957