Determination of Short-Chain Diols and Selected Fermentation By-Products in Beer. Susan A. Williamson and Walter G. Iverson, Anheuser-Busch, Inc., Technical Center, One Busch Place, St. Louis, MO 63118. J. Am. Soc. Brew. Chem. 51:0114, 1993.

The concentrations of selected fermentation by-products in beer were determined using a simple solvent extraction followed by capillary gas chromatographic analysis. Acetoin, 2,3-butanediol, 2,3-pentanediol, and propylene glycol were determined quantitatively in packaged beer. Several organic acids, esters, and alcohols were extracted as well. Ethyl acetate was chosen as the extraction solvent. Ammonium sulfate was added to the beer to enhance the partitioning of these compounds into the solvent. Chromatographic separation was achieved on a J & W Scientific 30 meter DB-WAX fused silica capillary column with detection by flame ionization.

Keywords: Acetoin, Beer analysis, Butanediol, Extraction, Gas chromatography, Pentanediol, Propylene glycol