The determination of the acidity of spoilt beer by using a distillation procedure is presented and discussed. The contribution of the acid determined by this method to the original gravity of the beer is assessed, and a system made suitable for the screening of sour beers by modification of the existing analytical equipment is described.
R. Sawyer, E. J. Dixon, R. G. Lidzey and P. B. Stockwell, Analyst, 1970, 95, 957 DOI: 10.1039/AN9709500957
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