Ethyl Acetate Extraction of Beer: Quantitative Determination of Additional Fermentation By-Products. Walter G. Iverson, Anheuser-Busch Inc., Brewing Technical Services, One Busch Place, St. Louis, MO 63118. J. Am. Soc. Brew. Chem. 52:0091, 1994.

A previously reported ethyl acetate extraction method for the determination of fermentation by-products in beer by capillary gas chromatography was expanded to include several additional fermentation compounds. Isoamyl alcohol, ethyl hexanoate, ethyl octanoate, isobutyric acid, phenylethyl acetate, phenylethyl alcohol, and glycerol were quantitatively determined in beer. The concentrations of these compounds in a variety of domestic beers were determined.

Keywords: Alcohols, Beer analysis, Esters, Extraction, Gas chromatography, Glycerol, Volatile acids