Kvasny Prum. 1997; 43(2): 37-38 | DOI: 10.18832/kp1997003

Determination of Oxalic Acid in Malt and Beer.Peer-reviewed article

P. HAVLOVÁ, J. ŠUSTA

Oxalic acid plays a negative role in brewing technology ("oxalata haze", gushing). For its determination in malt and beer have been modified and tested two methods: enzymatic and isotachophoresis. It has been proved that both methods are mutually comparable and their application is suitable both for beer, malt and wort.
(In Czech, English summary only)

Keywords: malt, wort, beer, iscotachophoresis, enzymatic methods, oxalic acid

Published: February 1, 1997