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Paper Title: Physiochemical properties of beer produced from malt barley
Authors Name: Snehamercy. S , Sooryasankar. R , Saranya. K , Ramesh Babu. N.G
Unique Id: IJRTI1810004
Published In: Volume 3 Issue 10, October-2018
Abstract: Beer is the world's oldest and most widely consumedalcoholic drink; it is the third most popular drink, after water and tea.After fermentation process, the beer was subjected to filtration and analyzed by various techniques such as, water analysis including test for chlorides, alkalinity and for hardness. Beer analysis also includes calcium test, alcohol test for five days and the absorbance values for iron test and Diacetyl test for beer by using UV-Vis spectrophotometer. The properties of beerwere found to be as:pH 4.09, Spectrum color7.65, Haze 0.60 NephlometricTurbidity Unit, Apparent extract2.1˚P, Calcium test with 47 ppm, the Iron test with absorbanceat 505nm were noted as 0.178 and Diacetyl test with absorbance at 203nm was found 0.154.
Keywords: UV-Spectroscopy, Fermentation, Haze, Diacetyl.
Cite Article: "Physiochemical properties of beer produced from malt barley", International Journal of Science & Engineering Development Research (, ISSN:2455-2631, Vol.3, Issue 10, page no.22 - 27, October-2018, Available :
Downloads: 000820
Publication Details: Published Paper ID: IJRTI1810004
Registration ID:180490
Published In: Volume 3 Issue 10, October-2018
DOI (Digital Object Identifier):
ISSN Number: 2456 - 3315
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