AUTOMATIC ANALYSIS APPLIED TO BREWING I. ESTIMATION OF FERMENTABLE SUGARS

Abstract

An automatic method for estimating sugars has been developed in a form capable of application in brewing analysis. Further, a rapid means of assessing the concentrations of total fermentable sugars in wort has been worked out, this method being based on the observation that a linear relationship exists between the total amount of fermentable sugar in a wort and its reducing power as measured automatically using potassium ferricyanide.