Sulfate ions enter the process through the brewing liquor, the malt and the hops used to brew the beer and enter fruit juice and non-alcoholic beverages through the drinking water. Sulfate ions have a direct as well as indirect effect on (beer) quality, and they enhance the hop aroma and impart a dry character to the beer.
This analysis is suitable for determining the sulfate content of beer, wort, water, NAB and fruit juice.
Sulfate ions are precipitated with barium ions in the form of barium sulfate and determined gravimetrically.