Determination of Bitterness Units and Iso-a-acid Levels in Dry-Hopped Beers Using the Iso-a-acids Spectrophotometric Method

摘要

1.Repeatability and reproducibility coefficients of variation for the determination of iso-a-acids (IAA), ASBC method Beer-23B (1), ranged from 4.3 to 8.0% and 20.3 to 34.7%, respectively, and were judged acceptable.rn2. At test was performed on the IAA spectrophotometric and HPLC methods and showed no significant difference in mean values at the 95% confidence level.