Carbonation in Lambic: Difference between revisions
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==The Formation of | ==The Formation of CarbonVolumesation in Lambic== | ||
Carbonation in lambic, as in most beer, is primarily due to the fermentation of simple sugars by saccharomyces [REF]. For glucose, this reaction's overall form is: | Carbonation in lambic, as in most beer, is primarily due to the fermentation of simple sugars by saccharomyces [REF]. For glucose, this reaction's overall form is: | ||
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==Concentration of | ==The Concentration of Carbon Dioxide in Lambic and Other Beers== | ||
Measurements of carbonation can be reported in volumes of CO2 dissolved in the beer. By dividing both by the volume of the liquid, we arrive at a dimensionless number called "volumes of CO2". So if one liter of carbon dioxide at cellar temperature and pressure ("CTP", 55 F, 1 atm) is dissolved in one liter of lambic, we may say that this beer contains "one volume of CO2". As the molar volume of CO2 at CTP is 0.043 mol/l [NIST WEBBOOK], we can convert from "volumes of CO2" to molarity by multiplying the former by 0.043. Note that this measures the volume of CO2 applied, and thus the total carbon in the system irrespective of whether it's in the form of aqueous CO2, carbonic acid, or any of its deprotonations. | Measurements of carbonation can be reported in volumes of CO2 dissolved in the beer. By dividing both by the volume of the liquid, we arrive at a dimensionless number called "volumes of CO2". So if one liter of carbon dioxide at cellar temperature and pressure ("CTP", 55 F, 1 atm) is dissolved in one liter of lambic, we may say that this beer contains "one volume of CO2". As the molar volume of CO2 at CTP is 0.043 mol/l [NIST WEBBOOK], we can convert from "volumes of CO2" to molarity by multiplying the former by 0.043. Note that this measures the volume of CO2 applied, and thus the total carbon in the system irrespective of whether it's in the form of aqueous CO2, carbonic acid, or any of its deprotonations. | ||