Suitable for analysis of all (laboratory) wort samples
Zinc in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame or through electrothermal atomization; the measurement is made at 213.9 nm.
Determination of copper content in beer
This method is also suitable for dark and turbid beers. The turbidity particles must be evenly distributed before sampling.
This method is based on the formation of a yellowish-brown, (insoluble in aqueous medium) copper (II) chelate with zinc benzyl dithiocarbamate (ZDBT), a compound that may be extracted with trichloroethane.