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Original Articles

Evaluation of Established Methods of Decarbonating Beer1

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Pages 102-105 | Published online: 06 Feb 2018

Literature Cited

  • American Society of Brewing Chemists. Methods of Analysis, 7th ed. Beer-1A, preparation of sample for chemical and physical analysis; Beer-4A, alcohol in beer and distillate measured volumetrically; Beer-4B, alcohol in beer and distillate measured gravimetrically; Beer-4C, alcohol determined refractometrically; Beer-5A, real extract in beer measured volumetrically; Beer-5B, real extract in beer measured gravimetrically; Beer-5C, real extract in beer determined refractometrically; Beer-13B, carbon dioxide pressure method for beer in bottles and cans. The Society, St. Paul, MN, 1976.
  • American Society of Brewing Chemists. Report of subcommittee on SCABA analyzer for alcohol and original gravity content in beer. Journal 46: 130, 1988.
  • American Society of Brewing Chemists. Report of subcommittee on coordination of new and alternate methods of analysis. Journal 48: 135–136, 1990.
  • Beckett, M. H., and Pavelsek, V. L. Automatic alcohol and real extract determination. J. Am. Soc. Brew. Chem. 44: 78–80, 1986.
  • Korduner, H., and Westelius, R. Rapid automatic method for alcohol and original gravity determination in beer. Proc. Congr. Eur. Brew. Conv. 18: 615–622, 1981.
  • Patino, H., Kemper, E., Lincoln, R. and Michener, W. The effect of carbon dioxide partial molal volume on beer density. J. Am. Soc. Brew. Chem. 49: 23–27, 1991.
  • Wilks, P. A. The in-line determination of carbon dioxide in beer by infrared analysis. Tech. Q. Master Brew. Assoc. Am. 25: 113–116, 1988.

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