Inhibitor of fluorescence reactions between calcofluor and beta-(1,3)(1,4)-D-glucan in beer and wort

An inhibitor of calcofluor fluorescence reaction in beer and wort was shown by analyzing beers and worts containing no beta-glucan. The inhibitory activity was enhanced against the fluorescence reaction which is intensified by linkage of calcofluor with beta-glucan compared to the fluorescence of calcofluor itself. The investigation indicated that the inhibitor was derived from malt and is produced during the germination process. The inhibitory activity in beer and wort changed with the degree of malt modification and the ratio of malt in the grist. Japanese beers had a wide range of inhibitory activities against the calcofluor fluorescence. lowering the apparent beta-glucan contents by 12 to 20%. The inhibitor in beer and wort appeared to be an acidic compound with a molecular weight of less than 1000 daltons.