|
When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage, along with their intensity, alcohol content, and colour. Standards for those characteristics allow a more objective and uniform determination to be made on the overall qualities of any beer. == Colour == "Degrees Lovibond" or "°L" scale is a measure of the colour of a substance, usually beer, whiskey, or sugar solutions. The determination of the degrees lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides, usually by a colorimeter. The scale was devised by Joseph Williams Lovibond.〔(Article at BrewWiki.com )〕 The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L. The Standard Reference Method or SRM〔"Beer 10-A Spectrophotometric Color Method", ASBC Methods of Analysis〕 is a system modern brewers use to measure colour intensity, roughly darkness (but see Tristimulus Colour below), of a beer or wort. The method involves the use of a spectrophotometer or photometer to measure the attenuation of light of a particular wavelength, 430 nanometres, as it passes through a sample contained in a cuvette located in the light path of the instrument. The EBC convention also measures beer and wort colour, as well as quantifying turbidity (also known as haze) in beer. ; Colour based on Standard Reference Method (SRM) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Beer measurement」の詳細全文を読む スポンサード リンク
|