Corn Syrup Rapid Method Fermentables by HPLC. Adrian F. Pomes, Corn Products, Unit of CPC North America, Argo, IL 60515. J. Am. Soc. Brew. Chem. 38:0067, 1980.

Some breweries using corn syrup adjunct specify fermentable ranges determined by the ASBC rapid fermentation procedure. The present work was undertaken to develop a method of calculating rapid method fermentables from syrup composition. Two equations were developed, by regression analyses of high performance liquid chromatography values for syrup composition and of laboratory data on rapid method fermentables. A third equation was derived from high performance liquid chromatographic analyses of a series of syrup solutions before and after rapid fermentation. All equations resulted in good approximations of values obtained by laboratory fermentations.

Keywords: Corn syrups, HPLC, Rapid fermentation