Presenter: Mari Klemm, Thermo Fisher Scientific, Vantaa,
Finland
Coauthors: Paula Ranta, Liisa Otama, and Annu Suoniemi-
Kähärä, Thermo Fisher Scientific, Vantaa, Finland
Sulfur dioxide (SO2) in beer primarily originates from yeast
metabolism. SO2 reacts with carbonyl compounds to form
hydroxysulfonates, which increase the flavor threshold of
carbonyl compounds responsible for stale flavor. SO2 also
has an important role as an antioxidant and is known to exert
antimicrobial properties at high concentrations. SO2 level
is controlled at the end of beer production due to human
health and beer quality reasons. Total SO2 in beer typically
is measured using EBC Method 9.25.3 or the similar ASBC
Beer-21 p-rosaniline method. This paper shows the correlation
of beer samples measured using the p-rosaniline method to the
total SO2 method, which is based on DTNB (5,5'-dinitrobenzoic
acid) measurement at 405 nm. In this study, commercial beer
samples and cider samples were analyzed using a Thermo
Scientific Gallery discrete photometric analyzer. This rapid
2-reagent Gallery system method was performed without any
sample pretreatment before the analysis. A fully automated
bench-top photometric analyzer concept enables simultaneous
analysis of multiple parameters, like color, from the same
sample. According to this study, all samples tested using the
total SO2 method with Gallery system showed result levels
similar to the EBC (9.25.3) and ASBC Beer-21 p-rosaniline
methods. The easy-to-use Gallery system method is a robust
method for total SO2 measurement for both cider and beer
samples. Ready-to-use Thermo Scientific liquid reagents
eliminate reagent preparation, saving time in testing, and the
volume-optimized system kits minimize reagent waste. The
method is linear from 2–50 mg/L, and using automated dilution
total SO2 can be measured up to 300 mg/L.
Mari Klemm received an M.S. degree in analytical chemistry
from the University of Helsinki in 2008. She joined Thermo
Fisher Scientific in 2008 in their Research and Development
Department, where she worked as an R&D scientist. Mari is
a member of the R&D team responsible for development of
important beer analyzing applications, like beta-glucan and
NOPA, as well other food and environmental chemistry tests for
discrete analyzers. She specializes in SO2 analytics, starting in
2007 with automating wine SO2 analysis. Since January 2013
she has functioned as the technology manager responsible for
new industrial applications.
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