Determination of beer fermentation by-products via gas chromatography
Determining the character and amount of particular fermentation by-products for brewers is an imperative requirement for the production of premium beer concerning quality and flavour. The headspace-SPME-technology provides one opportunity of analysis and is described in the following article.
Whether a beer tastes and smells good depends amongst other things on fermentation by-products. Not only do they have a big impact on flavour but also on foam stability. Via different technologies brewers can influence formation and degradation of fermentation by-products.
The following described analysis procedure determines the fermentation by-products acetaldehyde (green beer flavour compound) as well as higher alcohols and esters (flavour compounds). ...
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