Determination of Organic Acids in Special Beers and Beer-based Bever- ages Using Capillary Isotachophoresis

被引：0

作者：

Cerna, Simona ^{[1
]}

Benesova, Karolina ^{[1
]}

Martinik, Jan ^{[1
,2
]}

机构：

[1] Vyzkumny Ustav Pivovarsky Sladarsky AS, Mostecko 7, Brno 61400, Czech Republic

[2] Vysoko Skola Chem Technol Praze, Ustav Biotechnol, Tech 5, Prague 6, Czech Republic

来源：

CHEMICKE LISTY | 2023年 / 117卷 / 08期

关键词：

organic acids; beer; capillary isotachophoresis; YEAST;

D O I：

10.54779/chl20230516

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Organic acids in beer affect beer quality, including organoleptic properties and colloidal stability. A large proportion of the total organic acids in beer comes from the wort, while the rest is produced or transformed by yeast metabolism. Concentrations of five organic acids were determined in selected types of beer. Malic, succinic, citric, acetic and lactic acids were quantified. The concentration of acids varies according to the type of beer. The determination was made by the capillary isotachophoresis.

引用

页码：516 / 521

页数：6

共 32 条

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