/ WORT, BEER AND BEER-BASED BEVERAGES / Beverages in General / Carbon Dioxide

B-590.39.031 [2020-10] Carbon Dioxide According to BLOM and LUND – Titrimetric Method

Carbon dioxide (CO₂) is added to beverages, such as water and soft drinks, to create a tingling sensation on the tongue from the CO₂ coming out of solution. But also, for wine, sparkling wine and beer production, carbon dioxide is indispensable to keep oxygen out.

The quantity of dissolved carbon dioxide is an important quality attribute of beer. A satisfactory level of carbonation (bottom-fermented beer 0.40–0.60 % w/w, top-fermented beer 0.40–0.80 % w/w) contributes significantly to the perceived freshness and drinkability of beer. Beers containing little carbon dioxide taste flat. Additionally, the carbon dioxide in beer promotes the formation of foam. The flavor thresholds of the flavor and aroma components in beer are altered by the quantity of carbon dioxide in solution.

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Application/Purpose

Determination of the concentration of dissolved carbon dioxide in carbonated beverages through titrimetry (dimensional analysis)

Scope of Application

This method is suitable for determining the dissolved carbon dioxide in carbonated beverages for concentrations ranging from 0 to 8.4 g/l.

Principle

Through the addition of a sodium hydroxide solution, the carbon dioxide in beer becomes bound as sodium hydrogen carbonate or sodium carbonate. Sulfuric acid is added to an aliquot of the beer treated with sodium hydroxide. This causes the carbon dioxide to be released again, after which a stream of air conducts the carbon dioxide into a barium hydroxide solution. Through titration of the excess barium hydroxide, the carbon dioxide content of the beer can be determined [1].