Absorption integral and aniline index - optimization of quick detection of flavour stability on a routinely basis
Flavour Stability - In order to impartially analyse the flavour stability of beer and the verification of technological improvement measurements cost efficient quick detection methods like the absorption integral and the aniline index have been developed. The intention of this work was to further simplify these quick detection methods, so that they become applicable in laboratory routine.
The flavour stability of beer is an essential quality characteristic. For prognosis and analytical evaluation of flavour stability already various analysis methods are established. However, they involve quite a high instrumental effort in the laboratory to conduct this special analysis (1, 2). A rotary evaporator and a UV/VIS photometer are required.0. .. ...
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