Abstract
A rapid, easy, and reproducible method for the determination of inorganic and organic anions in beer and wort by capillary electrophoresis was developed. Three inorganic anions (chloride, sulfate, and phosphate) and nine organic acids (oxalate, formate, malate, citrate, succinate, pyruvate, acetate, lactate, and pyroglutamate) were separated and quantified in less than 7 min. Sample preparation was simple and consisted only of degassing the beer by sonication and 1:5 dilution with Milli Q water prior to injection. Satisfactory reproducibility was obtained, and the concentrations of anions were in good agreement with those found by conventional techniques.
| Original language | English |
|---|---|
| Pages (from-to) | 44-46 |
| Number of pages | 3 |
| Journal | Journal of the American Society of Brewing Chemists |
| Volume | 55 |
| Issue number | 2 |
| Publication status | Published - 1997 Dec 1 |
| Externally published | Yes |
Keywords
- Beer
- Capillary electrophoresis
- Inorganic anions
- Organic acids
- Wort
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology