VIEW ARTICLE DOI: 10.1094/ASBCJ-39-0142
Beer Hazes. II. Further Analyses of Basic Components by High Performance Liquid Chromatography. G. Belleau and M. Dadic, Molson Breweries of Canada Ltd., Montreal, Quebec H2L 2R5. J. Am. Soc. Brew. Chem. 39:0142, 1981.
Hazes 1-4 and phenolic concentrates 5-8 were prepared from ale and lager. Lager Hazes 2 and 4 were then treated with acid and alkali buffers to prepare Samples 9-12. Hydrolysates of lager Hazes 1-4 (Samples 13-16) were also prepared to study the behavior of phenolic components. The hazes and their derivatives were subjected to analytical procedures for polyphenols, carbohydrates, and protein. High performance liquid chromatography (HPLC) was performed on a Microbondapak C18 column to identify and quantify phenolic monomers and on an Aminex HPX-87 column to determine fermentable and nonfermentable carbohydrates. Quantification was performed with the aid of appropriate reference compounds. Molecular weight distribution of haze components was determined using marker compounds by HPLC on coupled protein columns I-125 and I-250. Significant changes in the composition of fresh beer hazes as compared to those of aged and forced beer hazes were observed. Aging or forcing of beer led to increased tanninogen contents in beer hazes. The total carbohydrate content (by HPLC) increased from fresh to aged to forced beer hazes for both ale and lager. The protein content (by micro-Kjeldahl) dropped severely in forced lager haze as compared to that in fresh and aged lager hazes. Low-molecular weight components were much more abundant in forced lager haze than in fresh or aged lager hazes.
Keywords: Ale hazes, Aminex HPX-87, Buffer extracts, Hydrolysates, Lager hazes, Microbondapak C18, Protein columns I-25 and I-250