Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Brew Science > Measure of sweetness

Reply
 
LinkBack Thread Tools
Old 05-19-2012, 11:52 AM   #1
Ckgreene5
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Posts: 1
Default Measure of sweetness

With all the other measures for brewing; ibu, srm, abv, etc., is there an actual measure of sweetness?

__________________
Ckgreene5 is offline
 
Reply With Quote Quick reply to this message
Old 05-19-2012, 02:32 PM   #2
ajdelange
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,646
Liked 536 Times on 439 Posts
Likes Given: 15

Default

The ASBC has no MOA (Method of Analysis) for subjective analysis of sweetness but there are MOAs for Reducing Sugars and Total Carbohydrate.

In other industries subjective sweetness is judged by comparison to standard sucrose solutions of strength up to about 15%. If a 3% solution of sweetener x is judged to be as sweet as a 9% solution of sucrose it is said that sweetener x is three times as sweet as sucrose. And so on.

__________________
ajdelange is online now
 
Reply With Quote Quick reply to this message
Old 06-04-2012, 10:37 PM   #3
SkunkyBrewster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Westbrook, CT
Posts: 17
Likes Given: 4

Default

There is also degrees Brix which is used to describe the amount sucrose by weight in an aqueous solution. 1dB = 1g sucrose in 100g aqueous solution.

__________________

"I'm a glass half-empty kinda guy. When it's half full, that means you're filling it, like a bartender. When it's half-empty, that means you're drinking it. I'd much rather be drinking the beer than pouring it."

SkunkyBrewster is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2012, 02:52 AM   #4
ajdelange
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,646
Liked 536 Times on 439 Posts
Likes Given: 15

Default

The Bx (degree Brix) is not a measure of sweetness nor is the °P (the near equivalent and the unit used in brewing). They are units of mass concentration. A 1.73 °P (1.73 Bx) solution of sucrose will taste as sweet as a 1.00 °P ( 1.00 Bx) solution of fructose because fructose is 1.73 times sweeter than sucrose.

__________________
ajdelange is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools