Copper may be transferred to beer from pesticide residues as well as through contact with brewing equipment and piping. Heavy metal ions have a negative effect on the colloidal stability as well as the flavor of the beer.
Determination of copper content in beer
This method is suitable for beer
Copper in beer is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame; the measurement is carried out at 324.7 nm.