Determination of the concentration of dissolved carbon dioxide in carbonated beverages in bottles and cans
The total gas pressure in beer is measured after the beer has been forcefully shaken. The carbon dioxide is then bound through the addition of potassium hydroxide. The amount of air in the beer contributes the remaining volume of gas. Once the value for the total pressure has been corrected by subtracting the quantity of air present in the beer, the carbon dioxide can be measured [1].
Determination of the sweeteners aspartame, acesulfame and saccharin using HPLC
Suitable for NAB and beer-based beverages
Aspartame, acesulfame (also known as acesulfame K) and sodium-saccharin are separated on the matrix by means of HPLC and determined with UV detection.