Further studies about the aniline index
In 1998 the aniline index was introduced to brewery quality assurance. Previous studies provide information about the relevance of the aniline index as a dimension for the thermal impact of bottom fermented pale beers during their "lifetime" and document the correlation of the aniline index with the stale off-flavour. Subsequently, further study results will be presented: aniline index and pH of beer, aniline index of malt and porter as well as the impact of roasted malt extracts on this characteristic.
First, some information regarding the aniline index analysis is given. The aniline index is a conventional characteristic which is analyzed without using a calibration substance (1). However, the considerable differences of the aniline index are adversarial. 36%.3 to 4.6. ...
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