Acetic Beer Flavour Standard
Importance of Acetic Beer Flavour Standard
Acetic is present in all beers. Off flavour at high concentrations.
Origins of flavour
Produced by yeast during fermentation. High levels of acetic can be produced in beer by contaminating acetic acid bacteria.
Remarks
Recommended standard of ASBC and the EBC.
Associated terms
- Vinegar
- Acidic
Analysis
- Gas Chromatography
- Enzymic Assay
- High Performance Liquid Chromatography
- Enzymic assay
Typical concentration in beer
- 30 - 200 mg/l
Approximate flavour threshold
- 130 mg/l
Beer flavour wheel number
- 0910
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