Measurement and prediction of the rate of loss of sulphur dioxide from beer

被引：0

作者：

Ilett, DR ^{[1
]}

Burke, S ^{[1
]}

Simpson, WJ ^{[1
]}

机构：

[1] BRF INT,REDHILL RH1 4HY,SURREY,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1996年 / 70卷 / 03期

关键词：

beer; sulphur dioxide; multivariate statistics;

D O I：

10.1002/(SICI)1097-0010(199603)70:3<337::AID-JSFA493>3.0.CO;2-0

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The total sulphur dioxide (SO2) concentration of beers decreases during storage, essentially following first-order kinetics. Beers differ in the rate at which they lose SO2. Half-lives for total SO2 loss in 22 commercial beers stored at 25 degrees C ranged from 37.7 days to more than 1000 days. The rate of loss could be predicted from beer compositional data using partial least squares (PLS) regression modelling. Initial concentrations of total SO2, sugars and ions were important factors in the models.

引用

页码：337 / 340

页数：4

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