1. Project Description
- Page ID
- 131597
Table 1. Partial List of Chemical Tests in Quality Assurance of Beer
Beer and Wort Individual Services |
Price per analysis in catalog |
---|---|
Acetaldehyde |
$62 |
Acidity (total), pH |
$23 |
Alcohol by Volume |
$25 |
Bitterness Units |
$38 |
Carbohydrates (total) |
$64 |
Carbohydrate Sugar Profile by HPLC (Dextrins, Maltriose, Maltose, Glucose, Glycerol) |
$64 |
Diacetyl |
$88 |
Dimethyl Sulfide |
$156 |
Dissolved Oxygen |
$26 |
Free Amino Nitrogen |
$67 |
Alpha and Beta Acids (HPLC) |
$67 |
Total Polyphenols |
$51 |
Protein (total) |
variable |
Anions (Chloride, Oxalate, etc.) |
variable |
Metals and Minerals (Magnesium, Calcium, Iron, Sodium, Lead, etc.) |
variable |
From Siebel Institute of Technology Analytical Services Catalog 2012.
Complete list can be found at http://www.siebelinstitute.com/media/downloads. Accessed 5 Aug 2012
Table 2. Chemical Analyses Performed on Beer Samples in Instrumental Analysis Course
Group Number |
Chemical Analysis |
Technique |
Reference |
---|---|---|---|
1 |
Calcium and Magnesium in Beer and Tap Water from the Brewery |
Flame Atomic Absorption |
American Society of Brewing Chemists (2009) Beer-38 . In: Bellido-Milla D, Moreno-Perez J, Hernandez-Artiga M, (2000) Spectrochem. Acta Part B: At. Spec. 55:855. |
2 |
Chloride and Oxalate Ion |
Capillary Electrophoresis |
Soga T, Imaizumi M, (2001) Electrophoresis 22:3418. Soga T, (1999) Agilent Technologies application note, publication no. 5968-7715E |
3 |
Bitterness Units (Alpha and Beta Acids) |
Spectrophotometric HPLC |
Danenhower T, Force L, Peterson D, Betts T (2008) J Chem Educ 85:954 American Society of Brewing Chemists (2009) Beer-23. In: Methods of analysis, 13th edn. http://www.asbcnet.org. Accessed 5 Aug\2012 |
4 |
Percent Alcohol and Diacetyl |
GC-MS (SPME) |
Pinho O, Ferreira I, Santos L (2006) J Chrom A 1121:145 |
5 |
Polyphenols (Total and Individual) |
Spectrophotometric HPLC |
American Society of Brewing Chemists (2009) Beer-35. In: Leitao C, Marchioni E, Bergaentzle M, Zhao M, Diderjean L, Taidi B, Ennahar S, (2011) J Agr. Food Chem 59:1249 |
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Note: A. The polyphenol and bitterness units groups both used HPLC, but methods employed the same column and mobile phases. The instrument also had an autosampler enabling many runs outside of laboratory time. B. It was found that it was too much work for one group to measure both percent alcohol and diacetyl. One compound should be assigned per group.