This method describes how to determine iso-α-acids, α-acids and β-acids in isomerized pellets by means of reverse phase high pressure liquid chromatography (RP-HPLC).
Isomerized pellets intended for use in beer brewing or elsewhere in the food industry
The bitter substances in isomerized hop pellets contain a substantial amount of iso-α-acids; however, in addition to these, non-isomerized α-acids and β-acids are also present. In order to determine their content, a specific method is required.
After milling, the substances in question are extracted from the isomerized pellets using a diethyl ether/methanol mixture and a hydrochloric acid solution. The iso-α-acids, α-acids and β-acids dissolved in the ether phase are separated using reversed-phase high-performance liquid chromatography (RP-HPLC) and an elution gradient. They are then measured spectrophotometrically at wavelengths of 270 nm (iso-α-acids) and 314 nm (α-acids and β-acids).
Hop products with isomerized or reduced iso α-acids intended for use in beer brewing or elsewhere in the food industry
Hop products with isomerized or reduced iso α-acids are dissolved with methanol. The bitter acids are separated through reverse phase high-pressure liquid chromatography (RP-HPLC) and isocratic elution. They are then measured at a wavelength of 270 nm.
This method describes how to conduct a simple descriptive test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This simple descriptive analysis provides a method for articulately communicating sensory attributes. The method can be utilized to formulate a list of attributes for the profile test. The list of attributes must then be statistically corroborated and reference samples employed to ensure that all of the testers identify the same reference substance for each of the given attributes (e.g., rancid butter, sweaty = reference substance butyric acid).
Determination of the concentration of dissolved carbon dioxide in carbonated beverages in bottles and cans
The total gas pressure in beer is measured after the beer has been forcefully shaken. The carbon dioxide is then bound through the addition of potassium hydroxide. The amount of air in the beer contributes the remaining volume of gas. Once the value for the total pressure has been corrected by subtracting the quantity of air present in the beer, the carbon dioxide can be measured [1].
Determination of the concentration of dissolved carbon dioxide in carbonated beverages by means of volumetric expansion
This analysis is suitable for determining the concentration of dissolved carbon dioxide in carbonated beverages by means of volumetric expansion at concentrations between 2.5 and 6.2 g/l.
This device makes use of a method patented and entitled by Anton Paar "Multiple Volume Expansion". Here, the volume in the measuring chamber is increased in two separate steps, and at the end of each step the equilibrium pressure and temperature are recorded for use in the calculation. The true carbon dioxide content is determined independently of any other gases which may be dissolved in the beverage [1, 2, 3].
The figure below depicts the calibration correcting for air in the sample and shows how the effect of any dissolved gases other than CO2 (air or nitrogen) on the result of the analysis is eliminated using the volumetric expansion employed in this method. The CO2 content is determined after two separate volumetric expansions in the measuring chamber. If no dissolved other gases are present in the sample, the two results are identical, and no correction is necessary. If gases other than CO2 are dissolved in the sample, this causes the result to be lower after the larger volumetric expansion (the second measurement) than the result at smaller volumetric expansion (the first measurement). A correction value is calculated based upon the difference between the two results, which completely eliminates the influence of the dissolved foreign gases (air or nitrogen) on the ultimate result of the analysis.