For the determination of bitter units of beer primarily the bitter substances iso-octane are extracted. Furthermore, beta-acids and delta-acids are in beer wort, these contribute also to the bitter taste. For beer classification, the concentration of bitter units plays an important role.
- Methodes
- Limit of detection
- Naturally content
- Reason of the analysis
- Photometry
- –
- 0 – 100 bitter Units (depends on the type of beer)
- for the classification of the beer