European Brewing Convention

The colour of a soft drink or fruit juice may be assessed in a number of ways. If the product is clear it can simply be carried out by measuring the absorbance of the product at one or more wavelengths. The actual values chosen will depend on the particular colour of the product. For a yellow product, such as apple juice, wavelengths of 465, 430 or 420 ntn are often chosen to assess the colour. These values can then be expressed in European brewing convention (EBC) units by multiplication by a factor of 25. The actual Brix value chosen to assess the colour depends on the country however, levels between 11 and 12 are often taken as the norm. If dealing with a red-coloured product, then the assessment is generally carried out at 520 nm. Absorbance values are sometimes also taken at 420 nm in red or black juices to assess the brownness of the product. The two absorbance values are often used to express a colour ratio, which gives an indication of colour versus brownness ... 

Analytica-E.B.G.t European Brewing Convention, Rotterdam, Holland, 1953. 

Outtnip H, Fogh R, and Schaumburg K. The interaction between proanthocyanidins and peptides. Proceedings of the 21st Congress of the European Brewing Convention, Madrid, 1987 583-590. 

Boulton, C., Quain, D. (1999). A novel system for propagation of brewing yeast. In Proceedings of the European Brewing Convention Congress, Cannes (pp. 647-654). 

Osmond, I. H. L., Lebor, E. F., Sharpe, F. R. (1991). Yeast proteolytic enzyme activity during fermentation. In Proceedings of the European Brewing Convention Congress, Copenhagen (pp. 457 64). 

Zuber, J. P. (2009). Industrial results of precoat filtration on a candle filter with legenerable filter aid. In Proceedings of the European Brewing Convention, Hamburg (abstract published online). 

Kilgour, W., Smith, P. (1985). The determination of pasteurisation regimes for alcoholic and alcohol-free beer. In Proceedings of the European Brewing Convention Congress (pp. 435-442). 

Kilgour, W. J., Day, A. (1983). The application of new techniques for the rapid determination of microbial contamination in brewing. In The European brewing convention congress (pp. 177-184). Oxford IRL Press. 

Wenn, R.V., G.E. MacdoneU, R.E. Wheeler, A Detailed Mechanism for the Formation of a Chlorophenolic Taint in Draught Beer Dispense System The Rationale for Taint Persistence and Ultimate Removal, Proc. 21st Congress European Brew. Convention, Madrid, 1987. 

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