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VIEW ARTICLE DOI: 10.1094/ASBCJ-64-0039
A Rapid and Low-Cost Method for Quantification of Reduced Iso-alpha-Acids in Brewing. Alexis Bolívar, Mónica Gasparri (1), and Carsten Zufall, Corporative Quality, Innovation and Development Department, Cervecería Polar C. A., Caracas, Venezuela. (1) Corresponding author. E-mail: <monica.gasparri@empresas-polar.com> J. Am. Soc. Brew. Chem. 64(1):39-46, 2006. Accepted May 8, 2005.
A rapid HPLC method for routine wort and beer analysis during production has been developed. The method is based on the separation of the reduced iso-alpha-acids such as dihydro-, tetrahydro-, and hexahydro-iso-alpha-acids. This is done by means of a new column technology and direct injection of the sample. The new method is significantly faster and more economical than are the existing methods, obtaining 86% savings in time and 60% savings in cost. The method has been validated and implemented in our five laboratories with excellent results in repeatability and reproducibility. Keywords: Beer bitterness, Dihydro-iso-alpha-acids, Hexahydro-iso-alpha-acids, Light-stable beer, Tetrahydro-iso-alpha-acids, Validation method
Un Método Rápido y de Bajo Costo para Cuantificar los Iso-alfa-Ácidos
Reducidos en la Elaboración de Cerveza
Se ha desarrollado un método rápido por HPLC, para el análisis de rutina de mosto y cerveza durante la producción. El método se basa en la separación de los iso-alfa-ácidos reducidos tales como los dihidro-, tetrahidro- y hexahidro-iso-alfa-ácidos con una nueva tecnología de columna e inyección directa de la muestra. El análisis es significantemente más económico y rápido que los métodos existentes, obteniendo como resultado un ahorro por análisis de 86% en tiempo y 60% en costo. El método ha sido validado e implementado en nuestros cinco laboratorios con excelentes resultados de repetibilidad y reproducibilidad. Palabras claves: Amargor de cerveza, Cerveza estable contra la luz, Dihidro-alfa-ácidos, Hexahidro-alfa-ácidos, Método de validación, Tetrahidro-alfa-ácidos
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |