Kvasny Prum. 1977; 23(7): 145-149 | DOI: 10.18832/kp1977024

Methods used in brewing industry for the determination of sugars.Peer-reviewed article

G. BASAŘOVÁ, I. ČERNÁ

The authoresses compare seven different methods which are used at present in brewing industry for the determination of sugars and specify the limits, within which they are reliable and give Accurate results. For the determination of fermentable reducing sugars the Hudson spectrophotometric method can be recommended as the best for routine analyses in the laboratories of breweries. For the determination of all present sugars either the phenol-sulphuric acid or the modified Yadava method using anthrone agent should be given preference. A number of experiments have been carried out to find out, whether the 0.81 factor recommended in literature for converting apparent attenuation degree into real one is reliable enough. From a series of analyses covering wort of various composition a new factor, viz.0,96 has been calculated which permits to convert real attenuation degree into the concentration of fermentable sugars. For a rough information on the concentration of fermentable sugars the Silbereisen method and 0,78 factor (0,81x0,96) should be used and apparent  attenuation degree thus estimated.
(In Czech, English summary only)

Keywords: brewing industry, sugars, determination

Published: July 1, 1977