Sulfur Impurities in Beverage Grade Carbon Dioxide; Analytically Ensuring Product Quality
It has been known for many years that sulfur compounds are particularly aggressive in imparting unwanted changes in the flavor of the product. Historically, a "Taste Test" has been used on the final product. It can screen against the release of poor taste, but cannot guard against the use of contaminated raw materials used in the final formula. Carbon dioxide is a raw material added during the bottling process. It is required to be extremely pure. Many of the possible impurities are limited to less than 1.0ppm in total content. Sulfur components are held to an even lower specification. Typically, a specification for hydrogen sulfide or carbonyl sulfide can be as low as 50ppb maximum.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-drinks gives you the widest beverage market coverage.
Paid just-drinks members have unlimited access to all our exclusive content - including 16 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Olly Wehring, editor of just-drinks
- Cannabis – A clear and present danger to alcohol
- Is Irish whiskey ready to recognise its potential?
- Interview - Bernstein analyst Trevor Stirling
- Global Travel Retail - What is the Grey Market?
- The European beer market - Focus
- Diageo appoints first programmatic marketing head
- Corporate Relations Director to leave Diageo
- Bacardi names new global communications head
- Diageo strike threat postponed with fresh vote
- Pernod Ricard pairs Usain Bolt with Mumm Champagne