The reduction potential is a measure of the rapidly reducing substances present in beer. Although reductones occur in relatively small quantities in beer, they are of great significance for chemical-physical and microbiological stability as well as flavor stability.
Determination of the reductometric properties of a beer.
Suitable for all beers.
Reductones reduce a certain amount of Tillmann's reagent (2,6-dichlorophenolindophenol, DPI) within a certain period of time. The decolourisation of the reagent is measured spectrophotometrically and calculated using the formula given.