H2S Beer Flavour Standard
Importance of the H2S Beer Flavour Standard
At low concentrations H2S or hydrogen sulphide imparts a desirable fresh taste character to beer. At higher concentrations it imparts an off flavour.
Origins of flavour
H2S is produced by yeast during fermentation and sometimes during maturation. Can also be formed by contaminant bacteria when hygiene standards are inadequate.
Remarks
Recommended standard of ASBC and the EBC.
Associated terms
- Sulphidic
- Rotten eggs
Analysis
- Gas Chromatography
- Titrimetric assay
- Colorimetric assay
Typical concentration in beer
- 0.001 - 0.2 mg/l
Approximate flavour threshold
- 4 µg/l
Beer flavour wheel number
- 0721
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